Wholefoods recently had MSC-certified Pacific Halibut on sale and you could select your own fillets cut directly from the fish – I had no idea halibut was such a huge fish (and not very pretty)! Halibut is a firm white fish that has a delicate sweet flavor and is a great alternative to unsustainable Chilean sea bass.
Buying sustainable shrimp can sometimes be a pain in the butt because there are so many sources and sometimes the source is not easily found. In any event, try to use these guidelines for buying shrimp or shop at a store that only sources sustainable products. If you stick to U.S. sourced shrimp you are usually a-okay!
Now to the recipe … creamy, spicy, and bursting with flavor! I used 1 jalapeno and quite a bit of curry paste, you may want to use less or omit the jalapeno if you’re not a spice fan.
*You need an extra-large pan to make this recipe.
- 3 limes
- 1 tbsp. vegetable oil
- 1 cup chopped shallots
- 1 jalapeno, stem/seeds removed & diced
- 2-3 bell peppers (I used green, red, orange)
- 1 lb. snow peas or sugar snap peas (or a combination)
- 2 tbsp. minced peeled fresh ginger
- 4 tbsp. Thai red curry paste (Thai Kitchen brand is perfect)
- 2 (13-14 oz) cans light unsweetened coconut milk
- 1 tbsp. fish sauce
- 1 tsp. brown sugar
- 4 halibut fillets
- 20 peeled deveined uncooked medium shrimp
- Cilantro for garnish
- Prepared jasmine rice to serve with fish
Finely grate the peel from 2 limes and squeeze the juice from those limes. Cut third lime into wedges for serving.
Rinse your fish and shrimp, lay on paper towels, and sprinkle with S/P.
Heat oil in a very large saucepan over medium-high heat. Add chopped shallots, jalapeno, peppers, ginger, and snow peas. Saute for about 5 minutes until tender and fragrant.
Stir in curry paste, coconut milk, fish sauce, brown sugar, the lime peel and lime juice. Simmer gently for about 5 minutes. Add fish to the curry sauce and saute for another 2-3 minutes. Add the shrimp and continue cooking at a simmer another 5 minutes until the fish is opaque and cooked through and shrimp is pink and opaque.
Season to taste with S/P if needed. Serve over warm jasmine rice and garnish with fresh cilantro leaves and lime wedges.
Time: 1 hour
Recipe source: Adapted from a Bon Appetit recipe