Halibut prep- I'm lucky I have patients that bring me product, line caught from Alaska. I prefer a thicker cut. So I piece them out.
First I dry the filet on paper towel, make a dry-wet-dry mix , Flour 50% / Parm cheese 50%/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko. Rest 2-3 hrs
The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor C Milk ( I used 1/4 of a can add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper. Cook this for a while. add a squeeze of lime toward the end and some cilantro stems chopped finely.
Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts
Plate- Mash potatoes/ladle of the sauce around/ Pan fried Halibut on top-- You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor I think Cilantro is great to finish