Thai Coconut Halibut Soup
This recipe was shared with us by a longtime Alaska fishing foodie who loves experimenting with different flavor notes on Alaska’s finest fish and seafood. Our recipe author’s focus on self harvesting means the best quality seafood, like the salmon you’ll catch on The Nush, is the star of the show. This dish is zesty and colorful and is sure to impress all of your guests at the table. The only drawback is the conversation dies when the guests can’t stop taking bites!
1 1/2 pounds Alaska halibut—skinned, trimmed, and patted dry
Butter and olive oil for sautéing
3 shallots, finely chopped
1 red bell pepper, thinly sliced
8 oz coconut milk, shaken well
16 oz vegetable broth
Zest and juice of one lime
16 oz package fresh spinach
1 jalapeño pepper, sliced thin
1 bunch green onions
Bunch of cilantro
Sea salt and fresh ground black pepper to taste
Once the halibut is skinned, cleaned, and patted dry with paper towel, chop it into four (6-ounce) fillets. In a medium-sized sauce pan sauté the shallots in an oil and butter mix for two minutes. Add the red bell pepper and sauté for two more minutes. Add the coconut milk and vegetable broth and bring to a low simmer. Add the raw halibut, cover and let it poach in the liquids for about five minutes or until desired doneness, taking care not to overcook. Add the lime zest and juice. Add fresh spinach and let it wilt slightly. To plate, evenly distribute spinach, halibut and soup base in four bowls. Serve topped with chopped green onion, chopped fresh jalapeño, and fresh cilantro sprigs over the top.
Check out more recipes by Chef Chris Lee and Friends of Fish The Nush here. For the motherlode of Alaska fishing recipes check out Fish Alaska, LaDonna Rose Cookbooks and the Alaska Seafood Marketing Institute.