Halibut with Curried Okra and Corn



  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon curry powder
  3. 2 scallions, white and light green parts only, thinly sliced
  4. 1 garlic clove, minced
  5. Salt and freshly ground pepper
  6. 1 pound okra, sliced 1/4 inch thick
  7. 1 pint cherry tomatoes, halved
  8. 2 large ears of corn, kernels cut off
  9. 1 1/2 pounds halibut fillets
  10. 2 tablespoons water
  11. 3 tablespoons chopped celery leaves
  12. 2 tablespoons minced chives
  13. Hot sauce, for serving (optional)
  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.