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Halibut in Thai Curry Sauce over Fresh Corn Polenta

Serves 4
Time 30 min
Delicate halibut simmered with tender-crisp vegetables 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 halibut is delicious, feel free to substitute perch, salmon, snapper or grouper.
Ingredients
  • Fresh Corn Polenta
  • 1/4 teaspoon fine sea salt
  • 1 cup uncooked polenta
  • 2 ears corn kernels removed (2 tablespoons reserved for curry below)
  • 1 tablespoon butter
  • Coconut Red Curry Sauce
  • 1 teaspoon 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 fresh basil
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 red bell peppers seeded, and chopped
  • 2 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.

While polenta is cooking, whisk together curry paste and 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, turning once, for 10 more minutes or until halibut is opaque and cooked through.

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

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Fresh Corn Polenta
  • 1/4 teaspoon fine sea salt
  • 1 cup uncooked polenta
  • 2 ears corn kernels removed (2 tablespoons reserved for curry below)
  • 1 tablespoon butter
  • Coconut Red Curry Sauce
  • 1 teaspoon 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 fresh basil
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 red bell peppers seeded, and chopped
  • 2 zucchini chopped
  • 2 tablespoons corn kernels (reserved from above)
  • 5 (5-ounce) skinless halibut fillets