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Seared Coconut curry Halibit Oscar with sauteed asparagus and japanese eggplant

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
Cook Time: 25 minutes
Total Time: 55 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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Recipe Multiplier

  • 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!

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