A Delicious Recipe for Halibut with South American Flair
I love halibut – it is one of my favorite types of fish to cook and eat at home. Halibut fish has a firm texture but a much sweeter and more delicate flavor than other steak-type fish such as swordfish or shark. There are many different ways to prepare halibut as it is so versatile: baking, broiling, pan-frying, or as the recipe that follows suggests, stewed in a rich and flavorful coconut milk broth.
This recipe is loosely inspired by a traditional Brazilian fish-and-coconut milk stew known as moqueca. The recipe requires no ingredients more exotic than coconut milk, which is readily available in supermarkets today, along with a classic mixture of onions, tomatoes, sweet and hot peppers and cilantro. Served over a bed of rice it makes for a colorful and satisfying meal, and is not difficult at all to prepare. So why not give my recipe for Stewed Halibut Steaks a try tonight? You and your family will surely enjoy it!
Did you know…?
Halibut is one of the largest flatfish in the oceans, as well as one of the very largest fish in the seas overall. A full grown halibut can be over 8 foot long and weigh more than 700 pounds!
Seafood lovers prize halibut for its sweet, white flesh that is both firm and flaky in texture. It is also rich in high-quality protein and minerals while low in sodium, fat and calories. It also is low in bones making it easy to filet or turn into tasty steaks.
Halibut has been commercially fished since the 1890s. According to Seafood Watchlist, consumers should look for Pacific/Alaskan Halibut as an alternative to Atlantic Halibut, in order to promote conservation of the species and conscientious, sustainable fishing.
This recipe makes enough for two, although you can easily scale up the proportions in order to feed more. Just make sure you have a large enough saute pan or skillet to fit all of the halibut steaks without overlapping.
Stewed Halibut Steaks with Coconut Milk and Peppers
- Prep time:
- Cook time:
- Ready in:
- Yields: 2 servings
- 2 thick-cut halibut steaks – 8 oz. each
- Juice of 2 limes
- 1 cup coconut milk
- handful of chopped fresh cilantro
- 1 white onion – thickly sliced in rings
- 1 red bell pepper – sliced in rings
- 1 green or Cubanelle pepper – sliced in rings
- 1 red chili – seeded and chopped
- 4 tablespoons olive oil
- 1 cup uncooked white rice
- 2 garlic cloves – peeled and crushed
- Salt and pepper to taste
Place the halibut steaks in a shallow, non-metallic dish and pour over lime juice, and then enough water to cover the steaks completely. Marinate in the refrigerator for 30 minutes while preparing the vegetables.
Place the steaks in a saute pan or stew pot large enough to fit the steaks without overlapping. Top each steak with the chopped chili pepper, chopped cilantro, sliced peppers and sliced tomatoes. Pour coconut milk over all, cover, and allow to sit for an additional 15 minutes before cooking.
Meanwhile, prepare the rice. Heat 2 tablespoons of the oil in a pan or pot with a tightly-fitting lid. Add the garlic and cook gently for 1 minute, then add the rice and toast over the heat for an additional 2 minutes. Pour in 2 cups of water, bring to a boil, cover and lower the heat. Cook at a gentle simmer for 18 minutes undisturbed, then remove from heat. Allow rice to rest, covered, for an additional 5 minutes before serving.
Place saute pan with fish over heat on the stove at a medium-high flame until the coconut milk is just coming to a boil. Reduce the heat and simmer, covered, for 5 minutes. Remove the heat and add 2 tablespoons of olive oil. Re-cover and simmer the steaks for an additional 10 minutes.
Check fish for doneness and correct seasoning as necessary. Serve fish in a shallow bowl over the cooked rice, topping each steak with plenty of the stewed vegetables and coconut milk sauce.