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Grilled Coconut Curry Halibut

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Grilled Coconut Curry Halibut is just as delicious as it sounds! This Southeast Asian inspired grilled halibut is off the charts fantastic. The earthiness of the curry balances well with the soy, coconut milk, and spicy chili sauce. Serve this grilled coconut curry halibut with rice and extra sauce on top.

Grilled Coconut Curry Halibut
derrickriches.com

If you are new to grilling fish, I recommend using a cast-iron skillet on your grill the first few times. The beauty of this method is that you can also make this coconut curry halibut on your stovetop.

Raw halibut

Grilled Coconut Curry Halibut Ingredients:

  • 2 pounds halibut fillets 
  • Salt and black pepper 
  • Limes
  • Green onions
  • Coconut milk
  • Soy sauce
  • Green curry paste
  • Brown sugar (omit or substitute with a low carb option like Truvia)
  • Ginger
  • Garlic
  • Red chili flakes

Marinating Coconut Curry Halibut:

  • Combine green curry with soy sauce. Slowly stir in coconut milk. Add brown sugar, ginger, garlic, and chili flakes. 
  • Reserve 1/2 of the marinade to use as a baste.
  • Place the halibut in a large glass dish. Pour marinade over the top. Use tongs to turn fish and coat with marinade.
  • Cover dish with plastic wrap and place into refrigerator for 2 hours.
Grilled Coconut Curry Halibut

Grilling the Halibut:

  • Preheat grill for medium heat or 350 degrees F. Once up to temperature, oil the grill grates well. Make about 3-4 passes on the grill to create a non-stick surface for the fish.
  • If using a cast-iron skillet, heat it with 1-1 1/2 tablespoons of oil.
  • Remove fish from marinade, season with salt and pepper, and place onto the grill.
  • Cook halibut for 5 minutes, gently turn, baste liberally with reserved basting sauce, and let cook another 3-4 minutes. Turn once more and baste again.
  • Once the internal temperature of the halibut reaches 145 degrees, it is done. 
  • Carefully remove fish from the grill and squirt a little fresh lime juice on each piece. Place cooked fish onto a serving dish and drizzle with a little soy sauce and garnish with sliced green onions.

Variations:

  1. Extra Sauce: Triple the coconut curry marinade ingredients. Use 1/3 of it to marinate the halibut, and reserve the remaining 2/3. Simmer the reserved marinade in a pot over low heat for 10 minutes, stirring often. Add a few tablespoons of water to the mixture if it becomes too thick. Once the halibut comes off the grill, drizzle with heated sauce and top with green onions.
Grilled Coconut Curry Halibut

Grilled Coconut Curry Halibut

This Southeast Asian inspired grilled halibut recipe is off the charts fantastic. The earthiness of the curry balances well with the soy, coconut milk, and spicy chili sauce. Serve with rice and extra sauce on top.
Photo by: Sabrina Baksh
5 from 3 votes
Print Pin
Course: Main Course
Cuisine: Fusion, Southeast Asian
Keyword: grilled fish recipes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 5 People
Calories: 266kcal

Ingredients

  • 2 pounds halibut fillets
  • salt and black pepper to taste
  • 2-3 limes, quartered
  • 2 green onions, thinly sliced (garnish)
  • For marinade/baste:
  • 3/4 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tablespoons green curry paste
  • 1 tablespoon brown sugar (Use Truvia for low carb option)
  • 1 teaspoon grated ginger
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon red chili flakes

Instructions

  • Combine green curry with soy sauce, slowly stir in coconut milk. Add remaining ingredients. Reserve 1/2 of the marinade to use as a baste.
  • Place halibut in a large enough glass dish. Pour marinade over top. Using tongs, gently turn to coat. Cover dish with plastic wrap and place into refrigerator for 2 hours.
  • Preheat grill for medium heat or 350 degrees F. Once up to temperature, oil the grill grates well. Make about 4 passes on the grill to create a non-stick surface for the fish.
  • Remove fish from marinade, season with salt and pepper, and place onto the grill. Cook for 5 minutes, gently turn, baste liberally with reserved basting sauce, and let cook another 3-4 minutes. Turn once more and baste again.
  • Once internal temperature of fish reaches 145 degrees, it is done. Carefully remove fish from grill and squirt a little fresh lime juice on each piece. Place cooked fish onto a serving dish and drizzle with a little soy sauce and garnish with sliced green onions.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 36g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 781mg | Potassium: 940mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1187IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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