Recipe: Wild Alaska Halibut in Red Curry with Vegetables

Whenever I peruse the fish counter, I am immediately transported back to the day I found myself standing in the middle of a small fishing boat that was vigorously bobbing up and down on the waters of Alaska’s massive Cook Inlet and engulfed by volcanoes.

The scent of fresh fish mixed with brackish sea water triggers my memory of catching my first 60-pound halibut while surrounded by the “Ring of Fire” — Mount Saint Augustine, Mount Spurr and three other active volcanoes that line the coast leading north toward Anchorage.

There is something about the majesty and verve of the Last Frontier that make fish or any other food from there taste even more pure and vibrant.

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Credit: Brooke Slezak

Credit: Brooke Slezak

As a result, I’ve come to love Alaska halibut. It doesn’t take much effort to prepare. It’s also highly versatile as it will absorb any flavor paired with it.

This wild halibut recipe is a tribute to my Alaskan fishing experience. The vegetables are stir-fried for just a few minutes until crisp-tender and bright. The meaty, fresh fillets are gently basted in bubbling, red curry paste and mellow coconut milk. Fresh mint, celery leaves and a generous squeeze of fresh lime lend the dish piquant, but not spicy, flavor.

Chadwick Boyd is a frequent TV guest, judge on Hallmark Channel and cookbook author. Find more of his work at chadwickboydlifestyle.com.