Recipes Halibut with Curried Okra and Corn 4.0 (6,301) Add your rating & review More Amazing Seafood Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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) Directions 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. 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. Rate it Print