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Halibut with Curried Vegetables | The Cupboard Drawer Recipe Book

Updated on September 16, 2011

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

  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

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    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      amulets - From My Mom to your Mom Do Enjoy! Thanks for stopping by!

    • amulets profile image

      amulets 7 years ago from Singapore

      You are amazing to come up with recipes. Thanks for sharing and indeed my mom is happy to read about it.

    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      Thanks 50 Cal - Do Enjoy!!

    • 50 Caliber profile image

      50 Caliber 7 years ago from Arizona

      Halibut is one of the best in my opinion, and does require flare added to it and it is a milder fish in the smell as stinking up the house. I'll be trying this recipe after my next trip into town.

      Good job, Hammer!

    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      Pam - I think you'll enjoy this one my Zena was a seafood lover of the first order and she thoroughly enjoyed this one. Do Enjoy!

    • Pamela99 profile image

      Pamela Oglesby 7 years ago from United States

      The recipe sounds good but I also haven't cooked halibut. We all like fish however, so maybe I'll give it a try.

    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      HP Less so than others as it is not as oily or fatty, as say Cod or Salmon, Hope that helps and Do Enjoy!!

    • H P Roychoudhury profile image

      H P Roychoudhury 7 years ago from Guwahati, India

      Is it a smelly fish?

    • Tom Whitworth profile image

      Tom Whitworth 7 years ago from Moundsville, WV

      Thanks Hmr

    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      Tom- Halibut cooked right is a very 'clean' taste, it has a lower fat content than most of the other common grilling fish (Salmon and sole) that's why it should mix well with other spicier side dishes. The key is cooking it through but not over cooking it either. If you give it a try let us know what you think and Do Enjoy

    • Tom Whitworth profile image

      Tom Whitworth 7 years ago from Moundsville, WV

      Hmrjmr1,

      I have a question about halibut. Is it a very strong fishy fish? I prefer a very mild fish. I'll look back for your answer.

    • Hmrjmr1 profile image
      Author

      Hmrjmr1 7 years ago from Georgia, USA

      BPOP the real key to this recipe is making sure the Halibut is done right (that is passes the flake test)I think if you do it just right you'll have the chance to appreciate it. - Do Enjoy!!

    • breakfastpop profile image

      breakfastpop 7 years ago

      Good morning Hmr,

      I only tried halibut once and I must say it did not make my hit parade. But, I trust your palate so I will try this recipe. Thanks!