Coconut Curry Halibut

Coconut Curry Halibut Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


Pacific halibut (often labeled Alaskan halibut) is a good choice for sustainability. Less-expensive options include most U.S.-farmed tilapia and Atlantic/Icelandic cod.


Serves 4 (serving size: 1 fillet and 3 tablespoons sauce)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 274
Fat 11.1 g
Satfat 5.7 g
Monofat 3 g
Polyfat 1.5 g
Protein 33.2 g
Carbohydrate 10.7 g
Fiber 0.1 g
Cholesterol 83 mg
Iron 0.8 mg
Sodium 482 mg
Calcium 17 mg


1 1/2 tablespoons brown sugar
2 tablespoons red curry paste
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 mint sprigs
3 basil sprigs
1 tablespoon canola oil
4 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt


1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.


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