Halibut with Miso, Coconut Curry, Tomatoes & Piccata Sauce
Use these four recipes when you want a sauce-led halibut dinner: miso glaze, coconut curry, tomatoes and olives, or lemon-caper piccata. Each serves four using four 6 oz skinless, boneless fillet portions.
Miso · Coconut curry · Tomatoes and olives · Piccata
Choose plain fresh halibut fillets or frozen fillets, thawed according to the package instructions. Pat dry and check for remaining bones. These recipes assume unseasoned fish; prepared marinades change the salt and flavor balance.
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Miso-Glazed Halibut
Allow about 50 minutes, including 30 minutes of refrigerated marinating.
Ingredients
- Four 6 oz halibut portions
- 3 tablespoons white miso
- 2 tablespoons mirin
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon neutral oil for the baking dish
- 1 sliced green onion, optional
- Mix miso, mirin, water, soy sauce and ginger. Coat fish and marinate in the refrigerator for 30 minutes.
- Heat oven to 400°F (205°C). Lightly oil a baking dish. Lift fish from the marinade and scrape off excess, leaving a thin coating. Discard used marinade.
- Bake for approximately 10–15 minutes, depending on thickness, until the thickest part reaches 145°F (63°C). Loosely cover with foil if the glaze darkens too quickly.
- Serve with rice and steamed vegetables. Add green onion if desired.
Miso and soy sauce already contribute salt. Check labels for soy and wheat. Baking provides more control than placing a thick, sugar-containing glaze close to a broiler.
Halibut in Coconut Red Curry
Allow about 30 minutes. This is a Thai-inspired home recipe; curry paste brands differ substantially in heat and salt.
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Ingredients
- Four 6 oz halibut portions, each cut into 2–3 large pieces
- 1 tablespoon neutral oil
- 1–2 tablespoons Thai red curry paste, to taste
- One 13.5 oz can unsweetened coconut milk
- 1/2 cup water
- 1 red bell pepper, thinly sliced
- 1–2 teaspoons fish sauce, to taste
- 1 tablespoon lime juice
- 2 tablespoons torn basil leaves
- Heat oil in a wide saucepan over medium heat. Stir in 1 tablespoon curry paste for about 30 seconds.
- Add coconut milk and water, stirring until smooth. Add pepper and gently simmer for 5–8 minutes until nearly tender. Taste the sauce and add more paste if needed.
- Add fish and simmer gently for approximately 6–10 minutes, until the largest pieces reach 145°F (63°C). Avoid vigorous stirring.
- Remove from heat. Add fish sauce gradually, then lime juice and basil. Serve over rice.
Some curry pastes contain shrimp; fish sauce contains fish. Check labels for allergens. Cook the vegetables before adding the fish so the halibut does not have to wait for them to soften.
Roasted Halibut with Tomatoes, Olives & Capers
Allow about 35 minutes.
Ingredients
- Four 6 oz halibut portions
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1 tablespoon drained capers
- 2 garlic cloves, thinly sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon chopped thyme
- Black pepper and salt, to taste
- Heat oven to 400°F (205°C). Toss tomatoes, olives, capers and garlic with 1 tablespoon oil in a baking dish. Roast for 10 minutes.
- Nestle fish into the vegetables. Add remaining oil, lemon juice, thyme and pepper. Use salt sparingly because olives and capers are salty.
- Roast for approximately 10–15 minutes more, checking the thickest part of the fish for 145°F (63°C). Spoon vegetables and cooking juices over the portions to serve.
Serve with bread, couscous or potatoes. For a cheese-and-basil variation, follow the separate halibut Caprese recipe.
Halibut Piccata with Lemon & Capers
Allow about 30 minutes. A light flour coating distinguishes this recipe from an uncoated skillet fillet.
Ingredients
- Four 6 oz halibut portions, approximately 3/4 inch thick
- 1/3 cup all-purpose flour for dusting
- 2 tablespoons olive oil
- 1/2 cup low-sodium vegetable broth or dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon drained capers
- 3 tablespoons cold unsalted butter, cubed
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- Season fish lightly, dust with flour and shake off excess.
- Heat oil in a skillet over medium-high heat until shimmering. Cook fish for approximately 3–5 minutes per side, adjusting the heat to prevent scorching, until the center reaches 145°F (63°C). Transfer to a clean plate.
- Reduce heat. Add broth or wine carefully and scrape up browned bits, leaving any burnt residue behind. Simmer until reduced by about half, then stir in lemon juice and capers.
- Remove from heat and whisk in butter a few pieces at a time. Add parsley and spoon over the cooked fish. Serve promptly.
Contains wheat and dairy as well as fish. Use broth if avoiding wine; cooking with wine does not guarantee an alcohol-free sauce.
Cooking, Storage & More Recipes
Times are estimates: thickness and equipment affect cooking. Use a thermometer at the thickest point. See FoodSafety.gov temperature guidance for fish and leftovers.
Refrigerate leftovers promptly and use within 3 days; reheat to 165°F (74°C). See our storage and thawing guide for handling details.
For tacos, grilling, chowder and other methods, browse the halibut recipe guide. Compare available cuts in the Halibut collection.
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