Thai baked halibut is one of my favorite dinner options when I’m craving something light and fresh! Served over a bed of coconut rice with an appetizing, sweet green curry sauce, it’s easy to prepare and comes together in just 30 minutes!
I’m all about creating nutritious and delicious meals, and seafood is one of my favorite things to make. Fish is one of the lighter protein options out there, and you can really make it shine with minimal ingredients. I love dishes like this sweet chili glazed salmon and ahi tuna salad, and I can’t forget about this Thai yellow curry shrimp!
Speaking of Thai curry, I’ve been wanting to pair Thai green curry paste with fish for a while now. It’s just bursting with spicy and citrusy flavors, both of which work wonderfully with the blank canvas that is halibut. It’s a slightly sweet and flaky white fish, and I just can’t get enough of it. It bakes up in about 15 minutes, and the results are tender, juicy, and plain old tasty.
Serve your halibut over coconut rice and add a generous helping of coconut curry sauce — you’ve got the perfect Thai oven baked halibut recipe!
INGREDIENT NOTES AND SUBSTITUTIONS
- Alaska Halibut - When choosing your halibut, make sure to opt for firm filets about 1-inch in thickness. You’ll know they’re fresh if there isn’t a distinct fishy odor.
- Rice - I like long grain white rice for this recipe. Like the halibut, it serves as a blank canvas. When you cook it in a combination of coconut milk and water, the flavor and texture are out of this world.
- Coconut Milk - Opt for coconut milk from a can. You’ll need it to cook the rice and as the base for the curry sauce.
- Thai Green Curry Paste - Try out my homemade version! Otherwise, you can find premade varieties in the specialty foods section of most supermarkets. When in doubt, order online.
- Lime - This oven baked halibut recipe calls for both lime zest and juice.
- Vegetable Oil - Drizzle your vegetable oil of choice over the fish before you bake it.
- Salt & Pepper - Apply these seasonings to the halibut after you’ve added the oil.
- Cilantro - Fresh, chopped cilantro leaves work best for this recipe. You need it for the rice and the curry sauce.
HOW TO MAKE THAI BAKED HALIBUT WITH COCONUT RICE
- Make The Coconut Rice. Before you get started, preheat your oven to 400°F. Zest half of the lime, juice it, and set it aside for later. In a saucepan, bring ½ cup of coconut milk and 1 cup of water to a boil. Add your rice and lower the temperature to simmer. Cover and let steam for about 18 minutes, then let the rice rest for 5 minutes more. Fluff it with a fork and add half of your chopped cilantro. Stir to mix and cover to keep warm.
- Create The Curry Sauce. Whisk together the rest of your coconut milk, Thai green curry paste, chopped cilantro, lime juice, and zest in a small bowl to create your green curry sauce.
- Oven Bake The Halibut. Coat a large baking dish with cooking spray or oil, then place the halibut inside. Drizzle the fish with a bit of vegetable oil and massage it. Add the salt and pepper. Pour the coconut curry sauce over each filet and bake uncovered for 12-15 minutes.
- Garnish & Serve. Once the halibut is done — it should flake easily with a fork — remove it from the oven. Serve over your coconut rice and drizzle the remaining sauce from the baking dish on top!
What Is The Best Way To Cook A Piece Of Halibut?
I have a strong preference for oven baked halibut! When you bake fish, you hold on to all of those good-for-you omega-3 fatty acids. As opposed to pan-frying it or microwaving it, the fish retains most of its nutrients and it also comes out tender, juicy, and flaky.
How Do You Keep Halibut Moist When Cooking?
The key is massaging oil into the fish as well as coating it in your coconut curry sauce. The added moisture helps protect the fish from the high heat of the oven. You’re also going to want to keep a close eye on the cooking time. Don’t bake your fish for more than 15 minutes, or you could end up with dry results.
What Goes Well With Halibut?
You can serve my oven baked halibut recipe as indicated on the recipe card below, or you can pair it with some extra veggies for a more well rounded meal! Here are some side dish ideas to inspire you:
- Roasted vegetables, like carrots, tomatoes, or broccoli
- Steamed vegetables, like green beans
Thai Baked Halibut
- 1 cup long grain white rice
- 4 6 oz Alaska halibut fillets about 1 inch in thickness
- vegetable oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 13.3 oz can coconut milk divided
- 2 tablespoon Thai green curry paste
- 1 lime juice and zest
- ½ cup cilantro leaves chopped, divided
- Preheat oven to 400°F. Zest half of the lime and extract juice, set aside.
- Bring ½ cup of coconut milk and 1 cup water to a boil. Add rice and turn to simmer. Cover and steam for 18 minutes. Let rest 5 minutes. Fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm.
- In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside.
- In a large baking dish coated with cooking spray or oil, add halibut and drizzle with some oil. Massage oil over fish and season with salt and pepper.
- Top each Alaska halibut filet with the coconut curry sauce. Bake uncovered for 12 to 15 minutes, until Alaska halibut flakes easily when tested with a fork. Drizzle with pan coconut curry sauce and serve over coconut rice.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.