This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard...."
-Anthony Burgess, Author
This curry butter is lovely on many things but I think that the fatty white fish is a perfect vehicle. This combined with the creamy Coconut Rice and the bright green, crunchy, sweet snap peas is a beautiful presentation and quite yummy.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =2 Tbsp. curry butter and 4 ounces fish
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
The halibut can be made for one, two or three people using 2 Tbsp. butter per serving.
|1 tsp||grapeseed oil|
|1 clove||garlic (minced)|
|1 large||shallot (minced)|
|2 tsp||curry powder|
|8 Tbsp||unsalted butter|
|fresh ground black pepper (to taste)|
|16 ounces||sugar snap peas|
|fresh ground black pepper|
|4||4 ounce skinless halibut filets|
|spray olive oil|
Heat the grapeseed oil in a small non-stick skillet over medium heat and add the minced garlic and minced shallot. Cook, stirring frequently, until the shallot is translucent. Do not allow the garlic or shallot to brown.
Add the curry powder and then the Promise Buttery Spread along with the salt and pepper. As the spread melts stir with a spoon or spatula scraping the bottom of the pan.
Set the pan on the back of the stove.
Preheat the oven to 375°F and place a large non-stick skillet inside.
Place the water in a medium sauce pain over high heat and bring to a boil. Reduce the heat to a shiver and add the peas to the water. Cook for about 6 minutes until they are barely done and remove them to a bowl or cutting board.
While the peas are cooking sprinkle the salt and pepper over the halibut filets.
When the peas are done and the pan in the oven is hot spray the skillet lightly with oil. Add the halibut filet seasoned side down. Return the halibut to the oven and cook for about 4 minutes and then turn the filets.
Return the peas to the hot water.
After about 3 minutes remove the peas to a paper towel to drain. Place the drained peas on the plate surrounding the coconut rice.
Remove the halibut and place on top of the coconut rice. Top each filet with 2 Tbsp. curry butter and serve.
Serving size = 2 Tbsp. curry butter, 4 ounces halibut, 4 ounces snap peas
Servings = 4
Amount Per Serving
|Calories 286||Calories from Fat 130|
|% Daily Value|
|Total Fat 15g||22%|
|Saturated Fat 4g||15%|
|Monounsaturated Fat 45g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||13%|
|Vitamin A 59%||Vitamin C 115%|
|Calcium 11%||Iron 21%|
|Vitamin K 39 mcg||Potassium 784 mg|
|Magnesium 126 mg|