4 ratings

Pan-Seared Alaska Halibut With Red Curry and Basmati Rice

This delicious white fish recipe is nutritious and easy to make

From prep to fork, this healthy recipe will only take you 35 minutes. Feed your family a healthy meal; try Pan-Seared Alaska Halibut With Red Curry and Basmati Rice.

This recipe was developed by Ryan and Sara Hall and Alaska Seafood.

Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 


  • 1 1/2 Cup basmati rice, uncooked
  • 1 can (13 to 14 oz.) regular or lite coconut milk
  • 2 Tablespoons red curry paste
  • 1 Tablespoon brown sugar
  • 8 Ounces mushrooms, halved
  • 1 medium zucchini, sliced
  • 2 Tablespoons fish sauce
  • 4 to 6 Thai basil leaves, coarsely chopped
  • 4 halibut fillets, Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 1/2 olive or grapeseed oil
  • 1/2 lime or lemon, if desired


Cook rice in a rice cooker or saucepot according to package directions; keep warm.


Whisk coconut milk, curry paste, and brown sugar in a large saucepan.   Bring to a boil, then reduce heat to a simmer; add mushrooms and zucchini.  Cook 2 minutes, then stir in fish sauce and Thai basil.  Turn off heat; cover and keep warm.


Rinse any ice glaze from frozen Alaska Halibut under cold running water; pat dry with a paper towel.  Heat a nonstick skillet over medium-high heat.  Brush both sides of halibut with oil.  Gently place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Turn fillets over, reduce heat to medium, and cover pan tightly.  Cook 5 to 7 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.


For each serving, portion about 1 cup rice into a low-sided bowl or on rimmed plate.  Place a halibut portion over rice; squeeze on lime or lemon juice, if desired.  Ladle about 1 cup sauce and vegetables over all.