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