Recipe:

Halibut in Thai Curry Sauce over Fresh Corn Polenta

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Serves 4

Delicate halibut simmered with tender-crisp zucchini and red bell peppers in a Thai-inspired coconut red curry sauce is served over an Italian staple, fresh corn polenta. Simple to prepare, the creamy polenta is a perfect balance for the spicy fish. While the halibut is delicious, feel free to substitute perch, salmon, snapper or grouper.

Ingredients

Fresh Corn Polenta
Salt to taste
1 cup uncooked polenta
2 ears corn, kernels removed (2 tablespoons reserved for curry below)
1 tablespoon butter

Coconut Red Curry Sauce
1 to 3 teaspoons red curry paste
1 (15-ounce) can coconut milk
1/2 pound cremini mushrooms
2/3 cup low-sodium chicken or vegetable broth
1/4 cup chopped basil
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
2 medium red bell peppers, cored, seeded, and chopped
2 medium zucchini, chopped
2 tablespoons corn kernels, (reserved from above)
5 (5-ounce) skinless halibut fillets

Method

For the polenta, bring 4 cups water and salt to a boil in a medium pot over medium high heat. Slowly add polenta and whisk continuously for 1 minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 minutes more. Remove from heat and stir in butter.

For the curry sauce, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add mushrooms, broth, basil, fish sauce, brown sugar, lime juice, bell peppers, zucchini, and reserved corn kernels and simmer 4 to 5 minutes more. Add halibut, cover and simmer, flipping once, for 10 more minutes or until halibut is opaque and cooked through.

Serve halibut over polenta, with curry sauce ladled over the top.

Nutrition

Per serving (about 23oz/653g-wt.): 710 calories (280 from fat), 31g total fat, 20g saturated fat, 70mg cholesterol, 1470mg sodium, 60g total carbohydrate (7g dietary fiber, 18g sugar), 47g protein

Tags: Entertaining, Thai, Asian

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