Halibut with Curried Vegetables | The Cupboard Drawer Recipe Book
Friday is fish day in many households. While the genesis of this may have been the Catholic Church; it has been adopted by many protestant households as well. In the Mid- West when I was growing up, many of the Clubs and Veterans Groups would hold Friday Fish Fries, although sometimes combine it to a Surf and Turf Menu but with a Fish Only Option available. This is a recipe out of The Cupboard Drawer Recipe Book that gives you the heartiness of a good steak, the health benefits of a good piece of fish, and the tang of curried Veggies. The yogurt is a great ‘neutral coolness’ that is a great combination for this dish for those with a more sensitive pallet. However you choose to serve it, Do Enjoy!!
Halibut with Curried Veggies
1/3 cup Olive Oil, divided
¼ cup Dry White Wine
1 tbsp Parsley, minced
¼ tsp salt
1/8 tsp Pepper
1 ½ lbs Halibut Steak, cut 1 inch thick, (750 grams)
¼ tsp Curry Powder
1 ½ cup Carrots, thin sliced diag cut
1 ½ cup Cauliflower Florets, sliced
1 cup Scallions, diag sliced
Plain Yogurt if desired
- In a mixing bowl, combine 3 tbsp Olive Oil, Wine, Parsley, Salt, and Paper; Blend well.
- Place Halibut Steaks on Broiler Pan, brush with Olive Oil mixture
- Set you Broiler pan to have the fish 4-5 inches (10-12 cm) from the heat source, broil each side approximately 4-6 minutes or until fish flakes when tested with a fork. Brush occasionally with the Olive Oil mix while broiling.
- In a skillet over medium heat; heat the remaining Olive Oil. Add curry powder and heat for 1 minute, then add Carrots and Cauliflower; saute until crisp and tender, Add the Scallions and heat through.
- Arrange Halibut and vegetables on a serving platter ; serve with yogurt on the side, if desired.
Yield 6 Servings
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