2 lbs fresh halibut, cut into (4) 8 oz pieces
4 cloves garlic
4 whole serrano chiliesa stemmed (remove seeds for less spice)
3/4 c. basil leaves packed (or cilantro, or mint)
1 tsp ground corriander
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp freshly ground black pepper
1/2 tsp ground caraway
1/2 tsp ground cumin
1/4 c. flavorless cooking oil (like canola, or vegetable)
3/4 c. unsweetened coconut milk
1/4 c. dry Sherry, or Chinese rice wine
2 Tbs. Thai, or Veitnamese fish sauce
Minced cilantro, and lime wedges for garnish
Preheat oven to 300 . Line baking sheet with foil. In a food processor mince garlic, and chilies. Add basil, and mince. Add coriander, salt, cloves, pepper, caraway, and cumin. Pulse machine to mix. With the machine, slowly pour cooking oil down the feed tube, and process until it becomes a paste. Combine cocnut milk, sherry, and fish sauce. Transfer paste to the coconut milk mixture, and stir evenly to combine , and refrigerate for up to 8 hours.
Place the peices of halibut on foil, making sure pieces do not touch. Place in oven, and bake, until fish just begins to flake when prodded by a fork, about 18-22 minutes. Pour green curry sauce into a saucepan. Bring to a boil, and boil for 30 seconds. Taste, and adjust seasonings. Transfer halibut to dinner plates. Pour sauce over fish, sprinkle with cilantro, and serve with lime wedges.
A store bought wild pecan rice mix, and an avocado and arugula salad would go well with this dish.
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