Fresh Halibut Poached In Fruity Thai Red Curry Sauce With Steamed Asparagus

 

I love our farmer’s market since not only do they have the BEST organic, sustainably farmed fruits and vegetables but we also have a fresh fish market.  Our Farmer’s market is at Channel Islands Harbor on Sunday mornings so we just walk down the ramp and check out what the fisherman have caught and are offering for sale.  Today it was fresh halibut.  I chose a piece that weighed in at 12 ounces to share with my husband.  I had also bought plums and strawberries, and had an open bottle of Trader Joe’s Thai Red Curry Sauce in my refrigerator.  I ALWAYS have shallots and garlic on hand and so tonight’s dinner was born.  Some of my best results come from walking around my kitchen and combining ingredients that don’t seem to go together…garlic and strawberries, who would have thought?  Just to give credit where it is due, I learned this from my oldest granddaughter who is amazing in the kitchen and has taught me that experimenting leads to awesome results!

Ingredients:

• ¾ cup Trader Joe’s Thai Red Curry Sauce
• 1 large ripe plum diced or chopped
• 2 large ripe strawberries sliced or chopped
• 2 shallots chopped
• 2 cloves garlic chopped
• A squirt of lime juice (no more than 1 ounce)
• 12 ounces halibut rinsed and pat dry
• 15 spears of asparagus washed with ends cut off

Directions:

1. Spray a frying pan with olive oil spray (I use my Misto)
2. Sauté the shallots and garlic until fragrant and beginning to slightly brown
3. Add the plums, strawberries, curry sauce and lime juice and heat until warm
4. Take half of this mixture and place in a zip loc bag with the halibut and refrigerate for ½ hour to 1 hour to marinate Reserve the other half of mixture for poaching the halibut later
5. When halibut has marinated heat the reserved mixture and place ONLY the halibut in the pan (discard the mixture you used to marinate the fish) and cover and poach just until the halibut is cooked through (this will depend on thickness of your halibut filet - mine took about 5 minutes total)
6. Have the asparagus steaming in another pot while halibut is cooking.
7. Serve and use some of sauce over asparagus and halibut.

ENJOY!

Serves two:

• Each serving about 375 calories
• 42 grams protein

However you discard about ½ the sauce which will reduce the totals to somewhere around 300/39.  I count the whole thing though, but that is me.