curry poached halibut, and then some

summer = fresh catch of homer halibut

This weekend we received about 10 pounds of fresh caught halibut, from my partner's father! So: bring on the halibut making brainstorm sessions. This dinner was a delicious one, but rather odd because we made a poaching sauce out of the randomest things we had on hand. Really you can poach the halibut in something as simple as broth, but last night our creative juices weren't really up for that. Pantry/Fridge finds: 1 onion, 2 cloves of garlic, 1/2 jar of red curry paste, 1 can of thai coconut chicken soup that was NEVER going to be eaten. Folks, this soup is not good and I wonder how it ever made it to market. We have trudged through a Costco box of it and this last little can was destined for years of cupboard time, but somehow fate took charge.

Last night's menu, poached halibut, parsnip-potato mash, and wilted kale




Option 1: 1 onion, 2 cloves crushed garlic, 4 cups Chicken broth

Option 2: 1 onion, 2 cloves crushed garlic, 1/4 cup red curry paste, 2 cups chicken broth, 1 can lite coconut milk

Option 3: 1 onion, 2 cloves crushed garlic, 1/4 cup red curry paste, 1 can of thai coconut chicken soup (strain soup and throw out the solids)

1 lb halibut cut into 2" thick strips


  1. Place the sauce ingredients into a saucepan with about 3" sides and bring to a small simmer

  2. Once the sauce is at a simmer place the fish in the sauce

  3. Simmer for about 5 minutes and then carefully flip the fish onto the other side. Cook for about another 5 minutes. The time will vary depending on the thickness of the fish, cook to your liking.


For a nice sauce to pour over the halibut afterwards remove the fish and turn up the heat a little to a fast simmer. Cook down the sauce for about ten minutes. After ten minutes remove from heat and put 1 tbs of butter into the sauce. Mix it up and your sauce is ready to pour over your fish, or anything.

Parsnip Potato Mash:


  • three large parsnips cut into 3/4"-1" pieces

  • 1/2 - 3/4 pounds of potatoes (any kind works, we used red potatoes) cut into 3/4"-1" pieces

  • 2 tbs of horseradish (this will vary greatly according to your taste preference and strength of the horseradish)

  • 1/4 cup sour cream

  • 4 tbs butter

  • 1/4 tsp garlic powder

  • salt & pepper to taste

  1. Put a large pot of water on the stove to boil and place the parsnips and potatoes in, bring to a boil. Boil until the pieces are fork soft.

  2. Drain the parsnips and potatoes and place back in the pot

  3. Add the horseradish, sour cream, butter, garlic powder and begin to smash together

  4. Add salt and pepper as you like and continue to mash to your preference

Bacony Wilted Kale:


  • 1 piece of bacon (we use our bacon, recipe here)

  • 1 bunch of kale, de-stemed and roughly chopped

  • sprinkle of nutmeg

  • sprinkle of ground red pepper

  • salt to taste

  1. Over medium heat cook bacon in a pan until just browned

  2. Add the chopped kale, nutmeg, and red pepper

  3. Toss the kale mixture around a little then close the lid. The kale will take about 15 minutes to wilt, but the overall time really depends on how wilted you want it. Mix the kale about every minute.

  4. It will be done when the kale is floppy and looses its structure.

*if the pan gets dry and the kale stops steaming add a little bit of broth. Be careful though, too much makes a soggy mess. I used to add a bunch of broth, but lately I don't add any and I really like the outcome.