Gluten Free Coconut Curry Halibut
Flaky halibut nestled in a rich, golden coconut curry sauce is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The sauce builds in layers — aromatics like garlic, ginger, and onion go in first, followed by red curry paste bloomed with turmeric and coriander until it smells absolutely incredible. Full-fat coconut milk and chicken broth create a silky, deeply flavored base, and a splash of fish sauce and fresh lime juice at the end keep everything bright and balanced. One thing that makes this dish so approachable for anyone avoiding gluten is that every ingredient here is naturally free of wheat — no swaps, no specialty products, no label-reading anxiety. The halibut gently poaches right in the simmering sauce, soaking up all that flavor while staying tender and moist. Served over jasmine rice with a handful of fresh cilantro and a squeeze of lime, it comes together in one pan and feeds four people beautifully. This is the kind of recipe that earns a permanent spot in the dinner rotation.
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Learn more →Ingredients
4 servings
- 1 ½ lb halibut fillets, skin removed, cut into 4 portions
- ½ tsp kosher salt
- ¼ tsp black pepper
For the curry sauce
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp thai red curry paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
For serving
- 2 cups jasmine rice, cooked, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the halibut portions dry with paper towels and season all over with the salt and black pepper. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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