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!!

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

1. In a mixing bowl, combine 3 tbsp Olive Oil, Wine, Parsley, Salt, and Paper; Blend well.
2. Place Halibut Steaks on Broiler Pan, brush with Olive Oil mixture
3. 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.
4. 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.
5. Arrange Halibut and vegetables on a serving platter ; serve with yogurt on the side, if desired.

Yield 6 Servings