Lemon Butter Halibut with Creamy Roasted Red Pepper Curry Sauce

Prepare the Rice

1. 1

   Place the rinsed rice, water or broth, and salt in a medium saucepan. Bring to a gentle boil.

2. 2

   Reduce the heat to low, cover and cook for 15 minutes, or according to the package directions, until the rice is tender and the liquid has been absorbed.

3. 3

   Remove the saucepan from the heat and let the rice stand, covered, for 5–10 minutes. Fluff with a fork, then gently stir in the butter and chopped parsley. Cover to keep warm.

Make the Roasted Red Pepper Curry Sauce

1. 1

   Heat the olive oil in a medium skillet or saucepan over medium heat. Add the onion and cook for 4–5 minutes, until softened.

2. 2

   Add the garlic and ginger and cook for approximately 30 seconds, until fragrant.

3. 3

   Stir in the curry powder, cumin and garam masala. Cook for 30 seconds, stirring constantly to allow the spices to bloom.

4. 4

   Add the tomato paste and cook for another minute. Stir in the roasted red peppers and broth, scraping up anything from the bottom of the pan.

5. 5

   Bring the mixture to a gentle simmer and cook for 5–7 minutes, allowing the flavours to come together.

6. 6

   Carefully transfer the mixture to a blender and blend until completely smooth. Alternatively, blend it directly in the saucepan using an immersion blender.

7. 7

   Return the sauce to the pan and stir in the cream. Season with salt and black pepper to taste. Warm gently over low heat without allowing the sauce to boil. If it becomes too thick, add another splash of broth.

Cook the Halibut

1. 1

   Pat the halibut fillets thoroughly dry with paper towel, then season both sides with salt and black pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the halibut in the pan presentation-side down.

3. 3

   Cook the halibut undisturbed for 3–4 minutes, until the underside is beautifully golden and releases easily from the pan.

4. 4

   Carefully flip the fillets and reduce the heat to medium. Add the butter and cook for another 2–4 minutes, spooning the melted butter over the fish as it finishes cooking. The exact cooking time will depend on the thickness of the fillets. The halibut should be opaque and flake easily while remaining moist in the centre.

5. 5

   Remove the skillet from the heat. Add the lemon juice to the melted butter and spoon the lemon butter lightly over the halibut.

Serve

1. 1

   Divide the parsley rice among four plates. Spoon the roasted red pepper curry sauce around the rice, then place a halibut fillet on top.

2. 2

   Spoon a little additional curry sauce over one edge of each fillet, leaving most of the golden crust visible. Finish with a light scattering of fresh parsley and serve immediately.