BAKED HALIBUT W/ THAI GREEN COCONUT CURRY SAUCE

This Baked Halibut w/ Thai Green Coconut Curry Sauce is a one-dish wonder that brings bold, fresh flavors to the table with minimal effort. With flaky halibut fillets baked in a fragrant coconut curry sauce and served over fluffy cilantro-lime coconut rice, this dish feels both elegant and comforting.

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Perfect for a weeknight dinner or a low-effort date night, this recipe layers citrusy brightness, creamy coconut richness, and herbaceous Thai spice in every bite. It’s fast, flavorful, and sure to become a repeat favorite.

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Thai Green Curry Paste

This flavor-packed paste is the heart of the dish, adding vibrant heat and depth. It typically includes green chilies, lemongrass, galangal, and kaffir lime—all blended into a fragrant, spicy-sweet base that balances beautifully with creamy coconut milk.

Halibut

A mild, lean, and flaky white fish, halibut holds up beautifully to bold sauces. Its delicate flavor absorbs the curry-lime-coconut blend without being overpowered, making it an ideal canvas for bold Thai flavors.

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Recipe Inspiration

This dish was inspired by our love of Thai takeout—and the desire to make something just as flavorful at home, but lighter and fresher. We used halibut because of its clean, flaky texture and paired it with a coconut rice that complements the tropical tones of the green curry sauce.

If you’re already a fan of our Baked Honey Lime Salmon or Mediterranean Sea Bass and Couscous, this recipe is another one to add to your seafood rotation. It’s fast, light, and bursting with flavor—without the need to dirty a dozen dishes.

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Tips, Serving Suggestions, and Storage Advice

• Use high-quality Thai green curry paste—brands like Maesri or Thai Kitchen work well.

• Add a few Thai basil leaves for an authentic aromatic boost.

• Don’t overcook the halibut—check it at 12 minutes; it should flake easily.

• For a richer rice, replace the water with more coconut milk.

• If halibut isn’t available, substitute cod, sea bass, or mahi-mahi.

• A wedge of lime on the side adds a pop of brightness when serving.

• Garnish with more cilantro or thin-sliced green onions for color and flavor.

• This pairs beautifully with roasted broccoli, bok choy, or a cucumber salad.

• Leftovers store well—keep fish and rice separately, and reheat gently.

• Freeze leftover coconut curry sauce to drizzle over grilled chicken or veggies later.

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What Makes This Recipe Unique

• A simple, quick bake delivers restaurant-quality results.

• Combines Thai flavors with fresh herbs and citrus for a bright finish.

• Coconut milk adds richness without heaviness.

• The rice is cooked with coconut milk for added flavor and aroma.

• Zesty lime cuts through the creamy curry for a balanced bite.

• A beautiful dish that takes under 30 minutes from prep to plate.

• Works with a variety of white fish, making it versatile and adaptable.

• No special equipment required—just one baking dish and a saucepan.

• Can be made gluten-free and dairy-free.

• Impressive presentation with minimal effort.

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Baked Halibut w/ Thai Green Coconut Curry Sauce

Ingredients:

• 1 cup long grain white rice (we use basmati)

• 4 halibut fillets (6 oz each, about 1 inch thick)

• Extra virgin olive oil (for drizzling)

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 (13.5 oz) can coconut milk, divided

• 2 tablespoons Thai green curry paste

• 1 lime, zested and juiced

• ½ cup cilantro leaves, chopped and divided

Instructions:

1. Preheat Oven:Preheat oven to 400°F. Zest and juice the lime; set both aside.

2. Cook the Coconut Rice:In a saucepan, bring ½ cup of the coconut milk and 1 cup water to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 18 minutes. Turn off the heat and let the rice rest for 5 minutes. Fluff with a fork, stir in half the chopped cilantro, and cover to keep warm.

3. Make the Curry Sauce:In a small bowl, whisk together the remaining coconut milk, Thai green curry paste, lime juice and zest, and the remaining chopped cilantro. Set aside.

4. Prepare the Halibut:Lightly oil a large baking dish or spray with cooking spray. Place the halibut fillets in the dish. Drizzle with olive oil, rub to coat, and season with salt and pepper.

5. Add Sauce & Bake:Spoon the coconut curry sauce evenly over the fillets. Bake uncovered for 12–15 minutes, or until the halibut flakes easily with a fork.

6. Serve:Drizzle the baked halibut with extra pan sauce and serve over the warm coconut cilantro rice. Garnish with additional fresh herbs or lime wedges if desired.

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Microplane Zester

2. Lemon Juicer

3. Quality Knife

   1. Top Shelf Knives by ZWilling

4. 3Qt Sauce Pan

   1. Our Hestan Culinary pan

5. 11-Inch Professional Frying Pan - Hestan ProBond

6. Fish spatula

7. Whisk

8. Measuring Cups and Spoons Set

9. 9x13 Baking Dish

10. Large Cutting Board

11. Mixing Bowl

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FAQ Section:

Can I use a different type of fish?

Yes! Cod, mahi-mahi, sea bass, or snapper all work well in place of halibut.

Is this dish spicy?

Thai green curry paste has a medium heat. You can use less or add a splash of coconut milk to tone it down.

Can I use brown rice instead of white?

Yes, just adjust the cook time and liquid ratio based on the brown rice you’re using.

Do I need to cover the dish while baking?

Nope! Bake it uncovered to allow the sauce to reduce slightly and the top to caramelize.

Can I make it ahead?

You can prep the rice and sauce ahead of time, but bake the halibut just before serving for best texture.

How do I know when the halibut is done?

It should flake easily with a fork and be opaque all the way through. Internal temp should be 130–135°F.

Is Thai curry paste gluten-free?

Some are—check the label. Many popular brands are gluten-free, but it’s best to confirm.

Can I add vegetables?

Absolutely. Add thin-sliced bell peppers, spinach, or snap peas to the baking dish with the fish for a one-pan meal.

Can I freeze it?

The curry sauce can be frozen. For the fish, it's best fresh, but leftovers can be stored and reheated gently.

Where do I find Thai green curry paste?

Most grocery stores carry it in the international aisle. You can also order it online or find it at Asian markets.

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