If you cannot find halibut, you can substitute cod, tilapia, or even salmon or artic char. The aromatic flavor of this dish comes from first searing the fish on both sides and then braising it in the coconut milk infused with a bountiful amount of garlic and turmeric. Serve with steamed jasmine or basmati rice and a simple sauteed or steamed vegetable, such as asparagus, snow peas, or baby bok choy.
YIELD
4 servings
INGREDIENTS:
Four 8-oz halibut steaks
2 1/2 teaspoons fine sea salt
2 tablespoons grapeseed or other neutral oil
1/4 cup/55 g peeled and minced fresh turmeric
12 medium-sized garlic cloves, minced
1 1/2 cups unsweetened coconut milk
4 serrano chiles, stems removed but seeds intact, cut in half lengthwise
1 teaspoon freshly ground black pepper
INSTRUCTIONS:
Blot the fish steaks dry with paper towels and place on a large plate. Season both sides of the fish with 1 teaspoon of the salt.
Heat oil in a 12-inch frying pan over medium-high heat. Add fish and sear until golden brown on both sides, turning once, about 3 minutes per side. Remove the fish to a plate.
Add the tumeric and garlic, and sauté , stirring constantly, until the aromatics are soft but not brown, about 1 minute. Add the coconut milk, chiles, pepper, and remaining 1 1/2 teaspoons salt. Bring to a simmer. Reduce the heat to low and return the fish to the pan. Spoon the sauce over the fish. Cover and cook, spooning the sauce over the fish once or twice, until the fish flakes easily when pierced with a knife, about 8 minutes. Arrange the fish on warm dinner plates, spoon some of the fish over each fillet, and serve immediately.