Recipe of the Week: Halibut in Thai Curry Sauce over Fresh Corn Polenta

I got this recipe off of Whole Foods' website and it's to die for! It's really easy - only 2 pots (one for the polenta, one for the rest), really healthy and well-balanced. I highly recommend it. The fresh corn in the polenta is so yummy! If I make it again I'll probably add a bit more red curry paste to make it spicier. I'm keeping this one for my next dinner party. It's very impressive.

Halibut in Thai Curry Sauce over Fresh Corn Polenta
Delicate halibut simmered with tender crisp zucchini and red bell peppers in a Thai-inspired coconut red curry sauce is served over an Italian staple, fresh corn polenta. Simple to prepare, the creamy polenta is a perfect balance for the spicy fish. While the halibut is delicious, feel free to substitute perch, salmon, snapper or grouper.

Serves 4
Fresh Corn Polenta

4 cups water
3/4 teaspoon salt
1 cup polenta
2 ears corn, kernels removed (2 tablespoons reserved for curry below)
2 tablespoons butter

Coconut Red Curry Sauce

1 to 3 teaspoons red curry paste, or to taste
1 can (15 ounce) coconut milk
1/4 cup fresh basil, chopped
3 tablespoons fish sauce
2 tablespoons brown sugar
2/3 cup chicken or vegetable stock
2 tablespoons fresh lime juice
2 medium zucchini, chopped
2 medium red bell pepper, chopped
8 ounces cremini mushrooms
2 tablespoons corn kernels, (reserved from above)


1 1/4 pounds halibut, skinned and cut into 4 pieces
In a heavy medium saucepan, bring four cups salted water to a boil. Slowly add polenta and whisk continuously for one minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 more minutes. Remove from heat, add butter, and mix well.

While polenta cooks, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and chopped vegetables. Simmer for 4 more minutes. Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque and cooked through, flipping once. Set aside and keep warm.

Serve halibut over polenta with curry sauce ladled on top.