Halibut Fillets with a Coconut Milk-Mustard Seed Sauce

The problem with waiting a week to post recipes with a sleep-deprived, adventure-filled weekend in between is that I sometimes forget what we ate. I remember the food was good, but the details? Lost to the wind. This dish, however, I remember. With a rich, creamy sauce that pairs beautifully with delicately poached fish, this was an outstanding dinner.

One year ago: Bulgur Pilaf with Swiss Chard and Dried Cranberries
Two years ago: Orzo Salad with Feta, Olives, and Bell Pepper
Three years ago: Strawberry Cream Cheese Muffins

Halibut Fillets with a Coconut Milk-Mustard Seed Sauce (from 660 Curries)

Ingredients
1/2 tsp ground turmeric
1 lb skinless pieces of halibut fillet
2 tbsp canola oil
1/2 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (I used red lentils)
1 cup finely chopped red onion
1 cup coconut milk
2 tbsp finely chopped cilantro
1 tsp sambhar masala
1 tsp coarse salt
10 - 12 curry leaves
1 large tomato, cored and finely chopped

1. Sprinkle turmeric over both sides of halibut. Refrigerate covered for 30 minutes.
2. Heat 1 tbsp of oil in small saucepan over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, 30 seconds.
3. Add lentils and stir-fry until golden brown, 15 - 20 seconds.
4. Add onion and cook, stirring, until reddish brown, 5 - 7 minutes.
5. Add coconut milk, cilantro, masala, salt, and curry leaves. Lower heat to medium and simmer until sauce thickens slightly, 5 - 10 minutes.
6. Stir in tomato and cook until warmed through, 2 minutes.
7. Heat remaining 1 tbsp oil in medium-size skillet over medium heat. Add halibut and sear until light brown on each side, 2 - 3 minutes.
8. Pour sauce over halibut. Cover and poach, basting, until cooked through, 5 - 8 minutes.