Halibut with Curried Okra and Corn


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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)


  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.

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