Poached Halibut in Tomato Curry Broth


Happy Wednesday, everyone! Can I get a high five that the week is half way over? It is right around this time of week where I’m sick of the monotony of the Food Network and/or HGTV playing in the background while I try to get work done, and transition over to my podcast list where I obsessively catch up on all the exciting things I’ve missed at the beginning of the week. Who am I kidding? I have like one political podcast and all the rest are mostly food-related episodes. What do you guys watch and/or listen to, to get you through the week? I’d like to think I’m not the only boring soul on this planet. ;) Anyway, as the week nears it’s end, I’m all about the easy recipes. I’m honestly sick of even LOOKING at my kitchen because I get most of my recipe testing/photographing done at the beginning of the week. At this point, I want a dinner recipe that is simple, yet delicious. This is where this Alaska poached halibut in tomato curry broth comes into play. Don’t be scared. Seafood isn’t at all difficult to cook, and I have shared this recipe to dispel any fears you may have of whipping up a yummy seafood dinner!

Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

I’m extremely picky when it comes to seafood. Like…OBSESSIVELY picky. I grew up on the east coast, about 35 minutes from the ocean. It was amazing, and one of the only reasons I’m sad I don’t live near an ocean. Let’s go back 4 years, and I found myself living in a landlocked state. A landlocked state where you have to travel at LEAST 16 hours to reach an ocean anymore. Don’t get me wrong. I absolutely LOVE where I live, and I have learned to love fresh water fish as well, but I do miss seafood. I take that back. I miss FRESH seafood. It’s not that I can’t get a good fillet of halibut here in Colorado, and when I do, it’s almost always Alaskan halibut.

Halibut is one of my favorite types of seafood. When cooked right, it is flaky and tender, and I love serving this fish as a quick weeknight meal. I know the sound of cooking seafood sounds complicated, but it’s really not, and fish itself takes such little time to cook.

This recipe for poached halibut is as simple as simple gets. The broth is made up of some of my favorite Thai flavors with coconut milk acting as the perfect base. The Alaskan halibut fillets are poached in this broth for just a few minutes. I find poaching to be the simplest and quickest way to prepare halibut. Serve this poached halibut in tomato curry broth with a side of rice and dinner is served!

Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

Let’s be honest. Some of the best seafood in the world comes from Alaska. It doesn’t get much better.

The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round. Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

We even have a cute little Alaska seafood chart that documents when each species is in season! How fun is that? I love a good chart. ;)

Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

Recipe for this Alaskan poached halibut in tomato curry broth is below. Pair it with a lighter beer, like a pilsner, or even a beer that has been aged in white wine barrels. Either one will really highlight the delicate flavor of this dish! Have a great day everyone! xo

Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

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Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

Poached Halibut in Tomato Curry Broth

Yields 4

10 minPrep Time

40 minCook Time

50 minTotal Time

Save Recipe


  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves of garlic, pressed through a garlic press
  • salt and black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon Thai red curry paste
  • 1 14-ounce can coconut milk
  • 2 cups chicken broth
  • 1-2 teaspoons granulated sugar
  • 4 wild-caught Alaska halibut fillets, skin removed if applicable
  • 1/4 cup sliced green onions, plus extra for serving
  • 2 tablespoons chopped cilantro, plus extra for serving
  • 1 teaspoon lime juice, more or less to taste
  • basmati rice, cooked per manufacturer's instructions, for serving


  1. Heat the olive oil in a deep skillet over medium heat. Add the onion and season with a generous amount of salt and black pepper. Cook for 5-6 minutes or until the onions are fragrant and tender. Add the crushed garlic and cook for an additional minute. Stir in the tomato paste and curry paste. Continue stirring until the pastes darken, about 2-3 minutes. Whisk in the coconut milk, chicken broth and granulated sugar. Bring the broth to a low boil, and then reduce to a simmer. Cook for an additional 20 minutes or until the flavors have melded and the broth has reduced. Adjust seasoning to taste.
  2. Season the halibut fillets with salt and place them directly in the broth. Spoon some of the broth over the halibut. Cover and poach the halibut for 7-8 minutes or until cooked to medium-rare or other desired temperature (this will depend on the thickness of your fish). Halibut overcooks quickly and dries out. Keep an eye on it as it cooks. It should flake easily with a fork when done. Remove the halibut from the broth with a spatula and transfer to a plate. Stir in the green onions, cilantro and lime juice. Remove from heat.
  3. Spoon the broth into 4 shallow bowl and place a piece of halibut on each plate. Garnish with fresh cilantro and green onions and serve with rice.
  4. Enjoy!

Poached Halibut in Tomato Curry Broth is a simple weeknight dinner recipe that the entire family can enjoy! #WildAlaskaSeafood #CleverGirls | www.cookingandbeer.com

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.


Categories: Dairy-Free, Food and Beer Pairings, Gluten-Free, Healthy, Main Course, Meat and Fish, Recipes, Seasonal, Spring, Summer
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26 thoughts on “Poached Halibut in Tomato Curry Broth

  • March 25, 2015 at 1:46 pm

    Oh my goodness Justine, my hubby would love you right now. He loves loves FRESH fish (he’s from San Diego) and I’m not a huge lover of fish. I think I need to surprise him with this dish. He would go crazy!! And you’re not the only one that has the tv on in the background. Right now I have the new Hobbit movie playing (we watched it last night), but I like to have background sound. ;-) My favorite show is The Walking Dead and I am so sad it’s almost over. Thanks for the awesome recipe, pinned friend!! ;-)

  • March 25, 2015 at 2:31 pm

    Halibut is such a dainty and delicious fish to use and you’ve certainly done it justice!

  • March 25, 2015 at 10:47 pm

    What a lovely dish Justine! I love halibut and have been thinking of making some, my husband loves fish! Love the curry sauce! Pinned :)

  • March 26, 2015 at 4:38 am

    This sounds incredible, Justine!! We are huge seafood-lovers in this family, so I’m always looking for creative new ways to serve our favorites. That halibut looks so fresh and thick — perfect!!! Pinned. :)

  • March 26, 2015 at 11:39 am

    This looks so good! I love fresh fish and halibut is in my top 3 with seabass and salmon. Definitely want to try this!

  • March 26, 2015 at 9:37 pm

    Fish is my absolute favourite meal, any kind. It’s all good. This halibut looks amazing, love that sauce!

  • April 11, 2015 at 6:33 am

    I’ve been looking at this recipe for a few weeks now, but halibut seems to be a bit on the pricey side. Do you think cod would be an acceptable alternative?

  • April 11, 2015 at 9:26 am

    Halibut can definitely get expensive. I only really use it if I can find it on sale. I sub cod out all the time for halibut and I think it would work perfectly. I hope it works out for you Christy! Thanks for stopping by!

  • Pingback: Poached Halibut in Tomato Curry Broth | speaking of food

  • October 6, 2015 at 7:35 am

    This was out-of-control good. We (including our two young kids) practically licked our bowls clean. Loved it with the halibut but am totally using the broth recipe again for other cuts of fish, chicken & maybe even a chickpea/cauliflower medley. Thank you for sharing!
    PS – we used light coconut milk and it was still creamy.

  • October 6, 2015 at 1:47 pm

    YAY! I’m so happy you liked it, Cally! I think it would be fantastic with other fish and poultry! Thanks so much for trying the recipe!

  • October 24, 2015 at 10:25 pm

    Anyone know a good wine pairing for this dish? I’m making this as a 1st date meal!!

  • June 15, 2016 at 10:12 am

    My boyfriend and I made this last night and it was soooo delicious! Our slabs of fish were pretty thick so it took awhile longer to cook them and we flipped them once before taking them out of the pan. We purchased Halibut from Costco but I could even see this sauce working well with cheap fish like tilapia if you’re on a budget. Thanks for this recipe we will definitely be making this again.

  • June 15, 2016 at 10:25 am

    I’m so happy you enjoyed the recipe, Alicia! I completely agree, a less expensive fish would work very well!

  • December 24, 2016 at 9:47 am

    Hello. A few thoughts-my husband and I are Alaska fisherman and every time we make a landing we are “taxed” and that money goes to Alaska Seafood. So I was happy to accidentally come across this post as you created a winner of a recipe! I like knowing our taxes go took of causes. We are lazy with halibut and just usually have tacos or fried fish (and we eat halibut weekly.) This recipe was great. My coconut milk looked old and funky so I didn’t use it, but it still turned out great! I will definitely make again! Thanks!

  • December 28, 2016 at 2:23 pm

    Hi Stephanie! Thank you so much for sharing this with us! I’m so glad you enjoyed the recipe.

  • Pingback: 35 Best Ways to Cook Halibut | Paleo Grubs

  • March 23, 2017 at 10:35 pm

    Okay I don’t like fish, never have. But I’m trying to get it into our diet more because it is just so good for you. I like curries, coconut milk and cilantro so I was interested. Plus your cover photo made me wish I liked fish. Made it tonight, used Basa because that’s what we had. It was DELICIOUS. My 7 yr old ate thirds I think, the 1 yr old stuffed her gob, the 4 yr old was too busy being 4 to try it. I probably used twice as much tomato paste because I hate leaving little portions of the can in the fridge, so it might have been a little more tomato-y, but it was fantastic.

  • March 24, 2017 at 12:35 pm

    I’m so so so so happy you gave the recipe a shot! I am with you. I am very touch and go when it comes to fish, but halibut is the perfect fish to get you going because it’s normally not too “fishy.” I am so happy you enjoyed the recipe, and thanks for trying it out!

  • July 21, 2017 at 7:12 pm

    We live in the Pacific North West of British Columbia, Canada and we love Halibut. We also cook a lot of Asian dishes so no reason this shouldn’t taste so very, very good. Looking for a dish for supper so this will be tonight’s feast. Thank You

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