One-Pan Coconut Curry Halibut with Crisp Snap Peas

This one-pan coconut curry halibut brings together golden-seared fish, a rich and fragrant Thai red curry sauce, and crisp snap peas in a dish that feels both elegant and weeknight-easy.

The halibut gets a beautiful crust in a hot cast iron skillet, then simmers gently in the sauce until it's flaky and moist. Fresh lime, Thai basil, and cilantro brighten every bite, while the grated galangal and coconut add depth and aroma.

Halibut is a thick, meaty white fish that takes well to bold flavors and high-heat cooking. Here, the fillets are seared until golden and then bathed in a creamy, spicy coconut red curry sauce, with snap peas added at the end for a fresh crunch.

The sauce is rich but balanced, with the warmth of galangal and the subtle sweetness of fresh coconut. Fresh lime and herbs are stirred in just before serving, brightening the dish and lifting the curry's depth. This is a complete meal in one skillet, designed to impress without a lot of fuss.

Ingredients

Why this recipe works

Searing the halibut first creates a golden, flavorful crust that locks in moisture and adds a savory note to the final dish. The high heat of a cast iron skillet ensures the fish doesn't stick and develops a beautiful color before the sauce is added. This step is quick but makes a real difference in texture and taste.

Simmering the fish gently in the curry sauce after searing keeps it moist and allows the flavors to meld without overcooking. The sauce is made with coconut milk and red curry paste, which are classic Thai ingredients that pair perfectly with firm white fish. Adding the snap peas at the end keeps them crisp, and the final squeeze of lime and fresh herbs brightens the whole dish.

Notes and substitutions

For the best results, use fresh, skinless halibut fillets that are about 1 inch thick. If the fillets are thinner, reduce the simmering time to avoid overcooking.

Fresh galangal can be found in Asian markets; if unavailable, fresh ginger is a good substitute, though the flavor will be slightly different. Fresh coconut is ideal, but unsweetened shredded coconut can be used in a pinch.

A good-quality Thai coconut red curry sauce is key; look for one that lists coconut milk and red curry paste as the main ingredients. If the sauce is too thick, thin it with a little water or chicken broth.

The dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water to loosen the sauce.

• fresh galangal: Fresh ginger can be used in equal measure; the flavor will be slightly more pungent and less floral.
• fresh coconut block: Unsweetened shredded coconut works, but reduce the amount to 1/3 cup and toast lightly before grating.
• Thai basil: Regular basil is a fine stand-in, though the anise note will be milder.
• halibut: Cod, sea bass, or any firm white fish fillet can be substituted; adjust cooking time for thinner fillets.

Equipment

• Box grater
• Large cast iron skillet
• Tongs
• Chef's knife
• Cutting board
• Small bowl