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Overhead photo of poached halibut in a bowl of tomato coconut curry and rice.
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Poached Halibut With Tomato Coconut Curry

This easy poached halibut recipe is made with a creamy tomato coconut curry and served over rice. It's bursting with flavour, but so simple to make - perfect for a healthy and comforting dinner idea! Recipe is gluten-free and dairy-free.
Cuisine Mediterranean
Keyword brown rice, coconut, curry, halibut, sun-dried tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1/2 cup brown rice, dry
  • 1.5 tsp coconut oil
  • 2 cloves garlic, minced
  • 1/2 a small shallot, thinly sliced (about 3-4 Tbsp worth)
  • 1 tsp curry powder
  • 1/2 tsp ground ginger
  • 1/4 tsp cumin
  • 1/2 cup canned coconut milk
  • 1 can diced tomatoes, with liquids (~398 ml or 13.5 fl oz.)
  • 1 Tbsp tomato paste
  • Salt + pepper, to taste
  • 2 fillets MSC-certified sustainable halibut (~4 oz. each)
  • ~2 Tbsp parsley, chopped (to garnish)

Instructions

  • Cook rice according to package instructions.
  • Heat coconut oil in a large pan over medium. Add garlic, shallots, curry powder, ground ginger, and cumin. Sauté for about 3 minutes, until fragrant.
  • Add coconut milk, canned tomatoes (with liquids), and tomato paste to the pan. Season with salt + pepper and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes, stirring occasionally.
  • Gently place halibut into the coconut curry. Cover and allow to poach for 10 minutes (or slightly longer if fish is very thick). Fish should be tender and flake easily. Remove from heat.
  • Serve brown rice in bowls and top with poached halibut and tomato coconut curry. Garnish with chopped parsley, fresh pepper, and enjoy hot!

Notes

*LEFTOVERS & REHEATING: Leftovers can be kept in an airtight container for up to 3 days. You can store everything together and easily reheat it in the microwave!
*RECIPE MODIFICATIONS:
  • Instead of brown rice, you can serve this halibut curry over another grain of your choice. White rice, quinoa, millet, farro, barley...it would all taste great!
  • Parsley is an optional garnish, but it pairs beautifully with the ingredients in this dish! In place of parsley, you could try fresh basil, cilantro, chives, or green onions.
  • I used canned diced tomatoes (including their liquids) in this recipe, but you could use any canned tomatoes (just try to have them minimally flavoured).
  • If you'd like to stir in some extra greens, you could easily add in a handful or two of a leafy green like spinach to the curry. Just be sure to wilt it down prior to adding the halibut.
  • You can use olive oil or avocado oil in place of coconut oil if desired.