Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROASTED HALIBUT IN THAI CURRY WITH FENNEL Serves 4 generous portions Ingredients: 2 pounds halibut fillet (you can also use cod, hake, monkfish, or other mild, non-oily fish of your choice) 2 tablespoons coconut oil (you can sub peanut or canola oil) 1 medium onion chopped 1 medium fennel bulb, cored, halved, and thinly sliced (fronds reserved) 1 tablespoon of grated ginger zest from ½ lemon 2 tablespoons of Thai red curry paste 14 ounce can of coconut milk (light if you prefer) 2 tablespoons of fish sauce 2 tablespoons of brown sugar 2 teaspoons lime zest 2 tablespoons lime juice 1 bay leaf fennel fronds for garnish 1 long red chili pepper seeded: 2/3 chopped and added to the sauce. Slice the remaining piece very thinly and reserve for garnish. (optional) Preparation: Preheat the oven to 400 F. 1. Add the oil to an ovenproof skillet or heavy bottom pan and heat over medium-high heat until just shimmering. 2. Add the onion and fennel and sauté for a few minutes until just tender. 3. Add the grated ginger and stir for a minute before adding the red curry paste. Stir for another minute. 4. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, red chili pepper, and brown sugar and stir well to combine. Allow to simmer on a very low heat for 10-15 minutes stirring occasionally. 5. While the sauce is simmering, remove the skin from the halibut and cut into 4 equal portions. 6. Add the halibut to the sauce and turn it over to coat both sides. Roast in the preheated oven for 12-15 minutes depending on the thickness of the fish. When it flakes easily with a fork it is done. 7. Plate the halibut, spoon sauce over, and garnish with fennel fronds and sliced red chili. Note: You can serve this dish accompanied by rice or your choice, or for a more impressive presentation and complementary flavor profile I like to serve it with roasted Delicata squash with pistachio-pomegranate relish. Wine pairing: off-dry wines generally compliment spicy dishes like curries; a dry Riesling is a perfect wine for this delicate, slightly spicy dish. A lighter style Viognier or a slightly sweet Alsace Pinot Gris, or Vouvray would also work well.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

ROASTED HALIBUT IN THAI CURRY WITH FENNEL
Serves 4 generous portions
Ingredients:
-2 pounds halibut fillet (you can also use cod, hake, monkfish, or other mild, non-oily fish of your choice)
-2 tablespoons coconut oil (you can sub peanut or canola oil)
-1 medium onion chopped
-1 medium fennel bulb, cored, halved, and thinly sliced (fronds reserved)
-4-5 fresh curry leaves (optional)
-1 tablespoon of grated ginger
-zest from ½ lemon
-2 tablespoons of Thai red curry paste
-1-14 ounce can of coconut milk (light if you prefer)
-2 tablespoons of fish sauce
-2 tablespoons of brown sugar
-2 teaspoons lime zest
-2 tablespoons lime juice
-1 bay leaf-
-fennel fronds for garnish
-1 long red chili pepper seeded: 2/3 chopped and added to the sauce. Slice the remaining piece very thinly and reserve for garnish. (optional)

Preparation:
Preheat the oven to 400 F.
1. Add the oil to an ovenproof skillet or heavy bottom pan and heat over medium-high heat until just shimmering.
2. Add the onion, fennel, and curry leaves; sauté for a few minutes until just tender.
3. Add the grated ginger and stir for a minute before adding the red curry paste. Stir for another minute.
4. Add the coconut milk. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, red chili pepper, and brown sugar and stir well to combine. Allow to simmer on low heat for 10-15 minutes stirring occasionally.
5. While the sauce is simmering, remove the skin from the halibut and cut into 4 equal portions.
6. Add the halibut to the sauce and turn it over to coat both sides. Roast in the preheated oven for 12-15 minutes depending on the thickness of the fish. When it flakes easily with a fork, it is done.
7. Plate the halibut, spoon over the sauce, and garnish with fennel fronds and sliced red chili.

Note: You can serve this dish accompanied by rice or your choice of starch, or for a more impressive presentation and complementary flavor profile I like to serve it with roasted Delicata squash with pistachio-pomegranate relish.

Wine pairing: off-dry wines generally compliment spicy dishes like curries; a dry Riesling is a perfect wine for this delicate, slightly spicy dish. A lighter style Viognier, a slightly sweet Alsace Pinot Gris, or Vouvray would also work well.