Ok, all I can say about this dish is I got my first “11” from my husband. He gives me a 1-10 for all of my recipes. I had some Bosc pears from Trader Joes that were ripe and I decided to add them into the curry sauce to sweeten it up and it totally worked. This is a restaurant quality dish so spend the money on the ingredients and make this dish for your next party!
1 tablespoon canola oil
4 halibut filets, 6 oz each
8 jumbo shrimp, deveined and peeled
½ teaspoon fresh ginger, finely chopped
1 ripe bosc pear, peeled, seeded and finely chopped
2 cloves garlic, minced
¼ cup green onions, sliced thin
1 cup fat free and unsalted chicken stock
1 tablespoon corn starch, mixed with 2 tablespoons cold water
2 cups light coconut milk
¼ teaspoon lime zest
1 tablespoon soy sauce
2 tablespoons Splenda brown sugar blend
2 tablespoons lime juice
½ red bell pepper, sliced into thin strips
1-2 tablespoons green curry paste, more for spicy
Thai basil leaves, chopped to garnish
Steamed jasmine rice, to serve
Kosher salt and pepper
In a grill pan or sauté pan on medium heat, spray the pan with olive oil spray. Sprinkle salt and pepper on both sides of the fish. Grill on each side for about 3-4 minutes or until the fish is done. You can also grill the halibut on an outside grill.
Meanwhile, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the ginger, green onions and the garlic and cook for 1 minute. Add the curry paste and stir-fry for 2 minutes until fragrant. Add stock, corn starch slurry, coconut milk, lime zest, soy sauce, pears, sugar, and lime juice. Cook, stirring for about 3minutes or until the sauce is almost thick. Add the shrimp and the red bell peppers and simmer for about 2 minutes or until the shrimp are done (pink). Turn the heat off when the shrimp are done.
Scoop out some jasmine rice and put in the center of the plate. Put a piece of halibut on top. Put 2 pieces of shrimp on top and divide the curry sauce between the plates. Garnish with basil.