Get ready to experience an explosion of flavors with this Grilled Coconut Curry Halibut! This Southeast Asian-inspired dish features grilled halibut bathed in the aromatic flavors of a perfectly balanced coconut-curry sauce.

The combination of coconut milk, curry, ginger, and lime yields a creamy, tangy sauce that works well with fish. This dish is also nutritious and a good source of protein and omega-3 fatty acids.

If you don’t have a grill, don’t worry! This recipe can easily be adapted to the stove top. The fish is cooked in a cast-iron skillet, which makes it a versatile and convenient dish to prepare.

Grilled Coconut Curry Halibut Ingredients:

2 pounds halibut fillets
Salt and black pepper
Limes
Green onions
Coconut milk
Soy sauce
Green curry paste (must be the paste and NOT the sauce, sub with red curry paste)
Brown sugar (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 as the sauce.
Place the halibut in a large Pyrex 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.

Grilling the Halibut:

Preheat grill for 400 degrees F.
Simmer reserved sauce in a small pot on the stovetop for 4-5 minutes over medium to medium-low heat, stirring often. Remove from heat, cover and keep warm.
Heat oil in a cast-iron skillet on the grill.
Remove fish from marinade, season with salt and pepper, and place it in the skillet. Cook for 5 minutes, gently turn, and cook for another 3-4 minutes or until it reaches an internal temperature of 145 degrees F.
Remove cast-iron skillet from the grill and squirt each filet with fresh lime juice. Transfer halibut to a serving dish, drizzle with coconut curry sauce sauce, garnish with sliced green onions, and serve.
Store leftover fish in an airtight container in the refrigerator for 3 days. Reheat in a skillet on the stovetop or in the microwave.

More fish recipes to try!

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.

5 from 4 votes

Print Pin

Course: Main Course

Cuisine: Fusion, Southeast Asian

Keyword: grilled fish recipes

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: People

Calories: 293kcal

Ingredients

2 pounds halibut fillets
salt and black pepper to taste
2-3 limes, quartered
2 green onions, thinly sliced (garnish)
For marinade/sauce
1 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
1/4 teaspoon red chili flakes (use less if preferred)

Instructions

Combine green curry with soy sauce, slowly stir in coconut milk. Add remaining ingredients. Reserve 1/2 of the marinade to use as the sauce.
Place halibut in a large Pyrex 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 400 degrees F.
Simmer reserved sauce in a small pot on the stovetop for 5 minutes over medium to medium-low heat, stirring often. Remove from heat, cover and keep warm
Heat oil in a cast-iron skillet on the grill.
Remove fish from marinade, season with salt and pepper, and place it in the skillet. Cook for 5 minutes, gently turn, and cook for another 3-4 minutes or until it reaches an internal temperature of 145 degrees F.
Remove skillet from grill and squirt a little fresh lime juice on each piece of fish. Transfer the halibut to a serving dish, drizzle with coconut curry sauce sauce, garnish with sliced green onions, and serve.
Store leftover fish in an airtight container in the refrigerator for 3 days. Reheat in a skillet on the stovetop or in the microwave.