Halibut with Cumin Pepper Curry
Indulge in the rich and fragrant flavors of this Halibut with Cumin Pepper Curry, a bold, satisfying dish that combines tender, flaky halibut fillets with a luscious, spice-infused coconut curry sauce. Toasted cumin seeds, fresh ginger, and a medley of warm spices such as turmeric, coriander, and cayenne pepper create a deeply aromatic base, beautifully balanced by the creaminess of coconut milk and the tangy pop of lime. This one-pan recipe comes together in under 40 minutes, making it a perfect option for weeknight dinners or special occasions. Serve it over fluffy steamed rice or alongside warm naan bread to soak up every last drop of the vibrant sauce. Perfect for lovers of Indian-inspired cuisine, this recipe transforms simple ingredients into a show-stopping dish packed with flavor and elegance.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin seeds
- 2 tablespoons Vegetable oil
- 1 medium-sized, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 cup Diced tomatoes
- 1 cup Coconut milk
- 2 tablespoons, chopped Cilantro leaves
- 4 for serving Lime wedges
Instructions
Pat the halibut fillets dry using paper towels and season both sides evenly with salt and 1/2 teaspoon of ground black pepper. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and toast them until aromatic, about 30 seconds.
Stir in the chopped onion, cooking until softened and golden, about 5-7 minutes. Then add the minced garlic and ginger, cooking for another 1 minute.
Sprinkle in the ground coriander, turmeric powder, the remaining 1/2 teaspoon of black pepper, and cayenne pepper. Stir for 30 seconds to toast the spices.
Add the diced tomatoes to the skillet and cook until the mixture thickens, about 3-4 minutes.
Pour in the coconut milk, stirring to combine, and bring the sauce to a gentle simmer.
Carefully place the seasoned halibut fillets into the curry sauce. Spoon some sauce over each fillet to coat them.
Cover the skillet and simmer on low heat for 8-10 minutes, or until the halibut is cooked through and flakes easily with a fork.
Garnish with chopped cilantro leaves before serving.
Serve warm with lime wedges on the side, along with steamed rice or naan bread.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 31.0 g | ||
| Protein | 251.6 g | 503% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5592 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
