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Poached Halibut with Coconut and Red Curry Sauce

Seafood

Ingredients for Poached Halibut with Coconut and Red Curry Sauce

2 8oz Halibut Portions

Poaching Liquid:
2 cups Coconut Milk
2T Tomato Paste
1T Red Curry Paste
Juice of 2 Limes
1 cup Chicken Stock
Combine all Poaching Liquid ingredients into a mixing bowl and blend until smooth with a wire whisk. Next season the Halibut with Salt and Pepper.
Place in oven safe dish and add 8oz of the Poaching Liquid.
Place uncovered Halibut into a 350 degree oven.
Bake Halibut for 16 minutes or until the Halibut reaches the internal temperature of 150 degrees.
Place cooked Halibut in a wide rimmed bowl and pour Poaching Liquid over the Halibut. Garnish with your favorite herb or chopped chives. Enjoy!

4500 Dan Patch Circle, Anderson, IN, 46013
765-609-4527