Seared Halibut with Crab and Coconut Red Curry Sauce — Culinary Seasons

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This spin on a classic Halibut Oscar, traditionally prepared by searing halibut topped with crab, served with asparagus and served with bearnaise or hollandaise sauce. My love of Asian curries led me to do this dish with a twist. You are going to enjoy the Seared Halibut with Dungeness Crab & Asparagus with Coconut Red Curry Sauce.

The coconut red curry sauce is prepared in the same pan as the halibut is seared in. Sear the fish, remove form the pan and build the sauce directly in the pan. Couldn’t be any easier.

Line Caught Fish from the Oregon Coast

Exploring the Source recently visited Port Orford Sustainable Seafood in Port Orford, Oregon. One of the most westernmost points in the continental U.S. Port Orford Sustainable Seafood is a fishery that purchases seafood from 40 local fishing vessels, all fishing vessels are hook and line.

Port Orford Sustainable Seafood processes fresh catches onsite within 24 hours and flash freezes portions to deliver to their customers who are part of their CSF Membership program.

Fresh Caught and Cooked to Order

You can also purchase fresh or frozen seafood (availability depends on what is fresh or what they have packaged) at their Galley, where they cook today’s fresh catches.

When I was there The Galley had a Seared Black Cod bowl topped with a miso glaze and chili oil. Served with rice and an Asian slaw. It was amazing.

For more on Port Orford Sustainable Seafood and their CSF program, visit their website, posustainableseafood.com

Also, visit Exploring the Source with Culinary Seasons to read the Port Orford Sustainable Seafood post and watch the video interview.

Fresh Crab Caught Locally

The crab that I used for this recipe was from Novelli’s Crab & Seafood in Florence, Oregon. Novelli’s Crab & Seafood has been around since 2015 and serves Award Winning Crab Chowder. They buy and sell fresh crab. You can see the live crabs in a large tank while you are waiting for your order of crab chowder.

Bring a cooler to the coast and pick up some live or freshly cooked crab to take home. You won’t regret it!

Look for recipes that used Novelli’s crab in in the seafood section of Culinary Seasons website.

Watch the Exploring the Source Interview with Daniel Reynolds from Novelli’s Crab & Seafood

Seared Halibut with Dungeness Crab & Asparagus with Coconut Red Curry Sauce will warm your taste buds and I hope you Enjoy this recipe!

Print Recipe

Servings: 2 servings

Author: Chef Tony Zentgraf

A spin on the classic Oscar Halibut, this one uses some thai spice and a coconut red curry sauce. Flavorful, treat during crab & halibut season.

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