Turmeric-Braised Halibut Steaks with Garlic

Fresh turmeric roots look similar to their cousin, ginger. Unlike ginger, turmeric presents with a deep golden tone that adds a bright yellow color to curries and sauces. Turmeric’s vibrant orange flesh is earthy, peppery, and slightly bitter. Some claim that turmeric possesses soothing and anti-inflammatory qualities for what ails the body.

 

Four 8-oz halibut steaks

2 1/2 tsp. fine sea salt

2 T. grapeseed or other neutral oil

1/4 cup peeled and minced fresh turmeric

12 medium-sized garlic cloves, minced

1 1/2 C. unsweetened coconut milk

4 serrano chiles, stems removed but seeds intact, cut in half lengthwise

1 tsp. freshly ground black pepper

 

Blot the fish steaks dry with paper towels and place on a large plate. Season both sides of the fish with 1 tsp. of the salt. Heat oil in a 12-inch frying pan over medium-high heat. Add fish and sear until golden brown on both sides, turning once, about 3 minutes per side. Remove the fish to a plate. Add the turmeric and garlic, and sauté, stirring constantly, until the aromatics are soft but not brown, about 1 minute. Add the coconut milk, chiles, pepper, and remaining 1 1/2 tsp. salt. Bring to a simmer. Reduce the heat to low and return the fish to the pan. Spoon the sauce over the fish. Cover and cook, spooning the sauce over the fish once or twice, until the fish flakes easily when pierced with a knife, about 8 minutes. Arrange the fish on warm dinner plates, spoon some of the sauce over each fillet, and serve immediately.