This spin on a classic Halibut Oscar, traditionally prepared by searing halibut topped with crab, served with asparagus and served with bearnaise or hollandaise sauce. My love of Asian curries led me to do this dish with a twist. You are going to enjoy the Seared Halibut with Dungeness Crab & Asparagus with Coconut Red Curry Sauce.

The coconut red curry sauce is prepared in the same pan as the halibut is seared in. Sear the fish, remove form the pan and build the sauce directly in the pan. Couldn’t be any easier.

Line Caught Fish from the Oregon Coast

Exploring the Source recently visited Port Orford Sustainable Seafood in Port Orford, Oregon. One of the most westernmost points in the continental U.S. Port Orford Sustainable Seafood is a fishery that purchases seafood from 40 local fishing vessels, all fishing vessels are hook and line.

Port Orford Sustainable Seafood processes fresh catches onsite within 24 hours and flash freezes portions to deliver to their customers who are part of their CSF Membership program.

Fresh Caught and Cooked to Order

You can also purchase fresh or frozen seafood (availability depends on what is fresh or what they have packaged) at their Galley, where they cook today’s fresh catches.

When I was there The Galley had a Seared Black Cod bowl topped with a miso glaze and chili oil. Served with rice and an Asian slaw. It was amazing.

For more on Port Orford Sustainable Seafood and their CSF program, visit their website, posustainableseafood.com

Also, visit Exploring the Source with Culinary Seasons to read the Port Orford Sustainable Seafood post and watch the video interview.

Fresh Crab Caught Locally

The crab that I used for this recipe was from Novelli’s Crab & Seafood in Florence, Oregon. Novelli’s Crab & Seafood has been around since 2015 and serves Award Winning Crab Chowder. They buy and sell fresh crab. You can see the live crabs in a large tank while you are waiting for your order of crab chowder.

Bring a cooler to the coast and pick up some live or freshly cooked crab to take home. You won’t regret it!

Look for recipes that used Novelli’s crab in in the seafood section of Culinary Seasons website.

Watch the Exploring the Source Interview with Daniel Reynolds from Novelli’s Crab & Seafood

Seared Halibut with Dungeness Crab & Asparagus with Coconut Red Curry Sauce will warm your taste buds and I hope you Enjoy this recipe!

Seared Halibut with Dungeness Crab & Asparagus with Coconut Red Curry Sauce

5 from 1 vote

Print Recipe

Course: Dinner, Main

Cuisine: Asian, Seafood

Keyword: Asparagus, Charred, Coast, Coconut, Crab, Cream Sauce, Curry, Dungeness, Halibut, Oregon, Oscar

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 2 servings

Author: Chef Tony Zentgraf

A spin on the classic Oscar Halibut, this one uses some thai spice and a coconut red curry sauce. Flavorful, treat during crab & halibut season.

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• ▢ 1 lb Halibut Fillets (skinless)
• ▢ 12 ea Asparagus ends trimmed
• ▢ 3 ea Japanese Eggplant peeled and sliced
• ▢ 3 tbsp Vegetable Oil

Seasoning for Halibut

• ▢ 1 tsp Kosher Salt
• ▢ ½ tsp White Pepper
• ▢ ½ tsp Granulated Garlic
• ▢ ½ tsp Granulated Onion

Coconut Red Curry Sauce Ingredients

• ▢ 2 tsp Garlic minced
• ▢ 1 tbsp Garlic Chives minced (can use regular chives or omit)
• ▢ 1 tbsp Ginger minced
• ▢ 2 tbsp Scallions sliced
• ▢ 1 ea Thai Red Chili sliced thin
• ▢ 1 ½ tbsp Red Curry Paste (Mae Ploy brand is what I use)
• ▢ 2 oz Soy Sauce
• ▢ 2 tbsp Brown Sugar (to taste)
• ▢ 2 ea Limes juiced
• ▢ 1 ea Coconut Milk can 13-15oz
• ▢ Cornstarch slurry to thicken sauce

Instructions

Seasoning and Searing the Halibut

• Mix the seasoning together.
• Cut the Halibut into 2-4 portions depending on size of fish fillets
• Season the Halibut on both sides
• Heat a saute pan or cast iron skillet over medium high heat.
• Add some oil to the pan and allow oil to get hot.
• Lay the Halibut fillet into the pan, best looking side down.
• Seat the Halibut until the first side develops a nice crust. About 3 minutes depending on thickness. Turn to the second side.
• Continue to cook the Halibut until cooked to desired doneness. Cook for another 2-3 minutes, once again depending on thickness of fillet.
• Remove Halibut form the pan and reserve aside.

Building the Sauce

• To the pan the Halibut was seared in, add ginger and garlic. Saute over medium heat until they become fragrant.
• Add the scallions, garlic chive and 4-5 ea thai chili slices (saving some of all for garnish)
• Add the red curry paste, soy sauce, brown sugar & lime juice.
• Break apart the curry paste and brown sugar.
• Add the coconut milk and stir to combine. Bring to a boil and reduce to a simmer.
• Thicken with cornstarch slurry.
• Add the Halibut back to the pan and let rest in the warm sauce.

Sauteing the Asparagus and Japanese Eggplant

• In a saute pan, heat some vegetable oil.
• Add the asparagus and eggplant and sear them in the pan over medium high heat.
• Season with the same seasoning for the Halibut.
• Cook until the eggplant develops a char and have softened. Asparagus should get some char as well and softened.

Plating the Halibut

• Place the piece of halibut on the plate.
• Top with lump crab meat.
• Ladle some of the coconut red curry sauce over the crab and halibut letting the sauce pool onto the plate.
• Arrange the asparagus and eggplant on the plate.
• Garnish with thai red chili slices, scallions and garlic chives. ENJOY!

Video