Living at the beach we have some fabulous opportunities to get our little hands on fresh fish. I mean really fresh. Like walk across the street, drop a line, and fish. The other option is driving 2 minutes to the boat docks and buying from our local fishermen and women. If that does not work, then we can walk across the dock and buy from our local seafood vender. Yeah, we have a lot of ways to buy and fish for, well, FISH.
It won't come as a surprise then that you may find a fishy tale or two here once in a while or a few recipes that include fish. This recipe was me messing around with a bunch of spinach I had sitting and giving me the stink eye. I buy spinach and sometimes it gets shoved to the back of the fridge and I forget about it. Not today buddy! Get your spinach and halibut and lets start cooking.
Halibut can be expensive. If you need to use another fish that's okay but keep in mind that halibut also is a mild flavored fish. Using a fishier type fish might alter the flavor of the dish slightly. Little things to keep in the back of your mind when you start changing recipes.
I usually buy 1.5 pounds of fish to feed the 3-4 adult people in my family. This leaves enough for a small portion as left overs for the next day. I don't eat the fish but I don't mind making it for my family.
I served the fish with a curry sauce I made. I will include the recipe. I had leftover coconut milk and hated to waste it. I believe the fish and sauce worked well together.
The above picture is before I baked it and the below picture is afterwards. I poached the fish in coconut milk. This process makes the fish creamy. I don't like when my fish is overcooked and dried out.
Oven Poached Halibut with Spinach, Parsley, and Capers
1 can of coconut full fat milk (use 1/2 here and 1/2 for sauce recipe below)
1-2 lbs. of fresh halibut
1 1/2 cup diced fresh spinach
zest of 1 lemon (save a bit for curry sauce)
2 tablespoons capers, rinsed and left whole
2 teaspoons melted Ghee or your favorite cooking oil
1/4 green onion
2 tablespoons fresh parsley
This curry sauce might frustrate some because it's not EXACTLY measured. Sauces are touchy and they need to be made with finesse. For me, it's a lot of add and taste.
1/2 can coconut milk
pinch of fresh parsley
pinch of salt
1-2 teaspoons yellow curry
extra zest of lemon from above (1/2 teaspoon)
lemon juice to taste
cayenne to taste--this goes a long way, start with a dash
about 20 raw capers, minced well
1. Using an oven proof baking dish (mine is a vintage Le Creuset), pour in 1/2 can of coconut milk. Add fish. I usually remove the skin. I also will cut the fish up in to the portions before hand. This is optional.
2. In a medium bowl, combine the remaining ingredients. Position this over the fish.
3. Bake for 20-25 minutes. The fish will release juice and thin the sauce. This is the poaching juice that will keep your fish from drying out.
4. While fish is cooking, prepare sauce. Over a stove top in a small pan, combine sauce ingredients. Bring to a boil and then reduce heat and simmer. Serve with fish.
NOTE: I pooled the curry sauce on the bottom of a small plate and then gently laid the fish with spinach topping in the middle. If you are not careful with plating you could end up with quite a messy dish. Just go slow and your presentation with be excellent.