Halibut with Curried Okra and Corn

  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon curry powder
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1 pound okra, sliced 1/4 inch thick
  • 1 pint cherry tomatoes, halved
  • 2 large ears of corn, kernels cut off
  • 1 1/2 pounds halibut fillets
  • 2 tablespoons water
  • 3 tablespoons chopped celery leaves
  • 2 tablespoons minced chives
  • Hot sauce, for serving (optional)

How to make this recipe

  1. Heat the oil in a large skillet. Add the curry powder, scallions and garlic and season with salt and pepper. Cook over moderately high heat until fragrant, about 2 minutes. Add the okra and cook for 3 minutes. Add the tomatoes and cook until softened, about 4 minutes. Stir in the corn and cook for 2 minutes.

  2. Set the fish on the vegetables and season with salt and pepper. Add the water to the skillet, cover and cook over moderate heat for 8 minutes, or until the halibut is cooked through. Transfer to plates, garnish with the celery leaves and chives and serve with hot sauce.

Contributed By Published August 2001

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