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Pan Seared halibut in Thai Curry Sauce
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4.74 from 19 votes

Pan Seared Halibut in Thai Curry Sauce

This simple Halibut in a Thai Curry Sauce recipe is just as good or better than a restaurant!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Seafood, Thai
Keyword: Halibut recipe, Pan Seared Halibut, Thai Curry
Servings: 2 servings
Calories: 642kcal


  • 3 TBS butter
  • 4 - 4 ounce portions of fresh Halibut
  • Lime zest
  • Kosher salt
  • Black pepper
  • Paprika
  • Grapeseed or olive oil
  • Sauce
  • 3 cloves garlic
  • 1 TBS fresh ginger
  • 2 TBS parsley
  • 1/4 cup Vidalia onion
  • 3 TBS lime juice
  • Salt & pepper
  • 2-3 TBS Thai Red Curry Paste
  • 3 TBS Tomato Paste
  • 3/4 cup white wine
  • 1 cup coconut milk
  • 1 TBS brown sugar
  • 3 TBS diced red pepper not spicy


  • Season Halibut with lime zest, salt, pepper and paprika. Set aside to marinate for 15 minutes.
  • In your food processor, process your garlic, ginger, onion and lime juice until smooth or finely minced. This could pose a challenge for large processors, since its a small amount of ingredients. If so, do it by hand then add in the lime juice.
  • Melt butter in a non-stick skillet or frying pan. Over med-high heat, pan sear the halibut, about 2-3 minutes per side until cooked through. (Cook time will vary based on the thickness of your fish).
  • Carefully place fish on a baking sheet or plate tented with foil.
  • In the same pan, add your mixture from the food processor and saute for 4 minutes. If you need to add a smidge more butter, do so.
  • Add in your Thai red curry paste and tomato paste, blend well and saute for 3 minutes.
  • Add in the wine and stir briskly, once its simmering add in the coconut milk, sugar and some salt & pepper.
  • Stir, taste and adjust seasoning or heat if necessary. If you would like it spicier, add in a pinch or two of Cayenne pepper.
  • Simmer for 10 minutes.
  • Remove from heat.
  • Place the fish gently into the pan of sauce, allow it to sit for a minute or two and serve.
  • OR plate the fish and spoon the sauce around it.
  • Enjoy!


This will serve 4 as 4 oz portions or 2 as 8 oz portions...It's SO good...that you are going to want 8 ounces, trust me!
Recipe inspired by a combination of Bon Appetit and Tastes Spicy


Serving: 4servings | Calories: 642kcal | Carbohydrates: 25g | Protein: 26g | Fat: 44g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 445mg | Potassium: 1238mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3889IU | Vitamin C: 54mg | Calcium: 101mg | Iron: 6mg