Grilled Halibut with Thai Red Curry Glaze
Four grilled halibut fillets with a separately cooked coconut and Thai red curry glaze. A clean finishing portion is reserved before the rest touches raw fish. Original editorial formulation, not kitchen-tested.Four grilled halibut fillets with a separately cooked coconut and Thai red curry glaze. A clean finishing portion is reserved before the rest touches raw fish.
Ingredients
- 4 5–6 oz fillets boneless halibut about 140–170 g each, roughly 1–1¼ inches thick, fully thawed
- 2 tbsp commercial Thai red curry paste check exact label for seafood allergens and ingredients such as alcohol-based additives
- 1/2 cup unsweetened coconut milk not sweetened cream of coconut
- 1 tbsp neutral cooking oil divided: 1 tsp for glaze, 2 tsp for fish
- 1 large clove garlic finely minced
- 1 tsp freshly grated ginger
- 2 tsp light brown sugar
- 1 tbsp fresh lime juice stir into sauce off heat
- 1/4 tsp kosher salt up to 1/4 tsp, sparingly according to salt already in paste
- 2 tbsp chopped fresh cilantro optional garnish
Instructions
- With four fully thawed halibut fillets patted dry, assemble and measure the ingredients and set out two separate clean sauce bowls. Prepare clean grilling and serving utensils before handling raw fish.
- Heat 1 tsp neutral oil in a small saucepan over medium-low. Stir in the garlic, ginger and 2 tbsp red curry paste briefly. Add 1/2 cup coconut milk and 2 tsp brown sugar; simmer gently about 4–5 minutes, stirring, until lightly spoonable. Remove from heat and stir in 1 tbsp lime juice.
- BEFORE any sauce touches raw fish, transfer about 2 tbsp cooked glaze into a dedicated brushing bowl. Pour the remaining clean sauce into a second untouched bowl for serving, with its own clean spoon. Never return the raw-contact brush or any used brushing sauce to the serving bowl.
- Preheat a clean grill to medium-high, about 400–450°F (205–230°C). Oil the clean grate appropriately. Lightly coat four patted-dry fillets with the remaining 2 tsp neutral oil and season sparingly with up to 1/4 tsp kosher salt according to the paste label. Grill roughly 4–6 minutes on the first side, turn once, then grill about 4–6 minutes more. During the final 2–3 minutes, brush thinly using only the dedicated brushing portion. Cook each fillet until its thickest center reaches 145°F (63°C); temperature, not clock time, determines doneness.
- Transfer the cooked fish to a fresh clean platter. Spoon over or offer the untouched reserved glaze with its own clean spoon, and garnish with up to 2 tbsp chopped cilantro if desired. Discard any used raw-contact brushing sauce and serve promptly.
Notes
Times depend on fillet thickness, grill heat and curry paste brand. Check the paste’s ingredient and allergen label: some contain shrimp paste or fish-derived ingredients. Keep seafood at or below 40°F (4°C), thaw in the refrigerator, reserve clean serving glaze before any raw contact, and cook the fish to 145°F (63°C) in its thickest part. Discard any brushing glaze that has touched undercooked fish. Refrigerate leftovers promptly and reheat to 165°F (74°C).