Halibut with Thai Lemongrass Marinade
Delight your taste buds with the vibrant flavors of Thai-inspired cuisine! This Halibut with Thai Lemongrass Marinade pairs tender, flaky fish with a zesty blend of lemongrass, lime, and Thai curry. Ready in just 45 minutes, this quick yet sophisticated dish is perfect for date nights, holiday meals, or a healthy midweek dinner. With its bold flavors and air-fried perfection, it’s a seafood recipe you’ll want to make again and again! 🌿🐟✨
Equipment
- Ceramic dish For marinating the halibut steaks.
- Air fryer To cook the halibut to perfection.
- Basting brush
- Knife and cutting board
- measuring spoons,
- Tongs or spatula
Ingredients
- 2 tablespoons tamari sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon Thai curry paste
- ½ inch lemongrass finely chopped
- 1 teaspoon dried basil
- 2 cloves garlic minced
- 2 tablespoons shallot minced
- Sea salt and ground black pepper to taste
- 2 halibut steaks
Instructions
- In a ceramic dish, combine tamari sauce, lime juice, olive oil, curry paste, lemongrass, basil, garlic, shallot, salt, and pepper.
- Mix well to create the marinade.
- Add the halibut steaks to the dish, ensuring they are fully coated in the marinade.
- Let them marinate for 30 minutes.
- Preheat your Air Fryer to 400°F (200°C).
- Lightly grease the cooking basket.
- Place the marinated halibut steaks in the basket.
- Cook for 9 to 10 minutes, flipping halfway through and basting with the reserved marinade.
- Serve immediately and enjoy!
Notes / Tips / Wine Advice:
Advice for Making the Perfect Halibut with Thai Lemongrass Marinade:
- Choose Fresh Halibut: Opt for fresh, high-quality halibut steaks to enhance the flavor of the dish. Frozen halibut works too, but ensure it’s fully thawed and patted dry before marinating.
- Marinate with Care: Allow the halibut to marinate for at least 30 minutes but not longer than an hour, as the acidic lime juice can start to “cook” the fish.
- Adjust the Heat: If you like spicier dishes, add an extra teaspoon of Thai curry paste or a pinch of chili flakes.
- Don’t Overcook: Halibut cooks quickly and can become dry if overcooked. Keep a close eye on the cooking time, and aim for an internal temperature of 130-135°F (54-57°C).
- Baste for Extra Flavor: Use the reserved marinade to baste the fish during cooking for a more intense flavor. However, discard any leftover marinade after use to avoid contamination.
- Pair It Well: Serve with jasmine rice, quinoa, or a fresh salad to balance the flavors. A side of steamed or stir-fried vegetables with a hint of garlic and sesame oil works beautifully.
Nutritional Information
Calories: 359 kcal | Carbohydrates: 7.8 g | Protein: 43.4 g | Fat: 16.7 g | Sugar: 2.9 g
