Halibut Bombay

  Serves 2-4 for dinner This particular curry is quite mild and not at all spicy - it allows the light flavor of the halibut to shine through.  6 to 8oz skinless halibut pieces per person Salt, pepper and seasonings ½ cup breadcrumbs 1 T olive oil 1 T Bombay Curry from Bucks on 5^th (we have this available at our shop for $1 this week!) 1 can diced tomatoes 1 can coconut milk Garnish of chopped cilantro and/or cashews Fresh batch of your favorite rice Season your fish with salt, pepper and whatever other seasonings you like (we use blackening often) and then sprinkle with breadcrumbs.  Heat the olive oil over medium high heat in a deep pan.  In a bowl, wisk the curry powder into the coconut milk and then stir in the tomatoes and set aside.  With a pair of tongs, lay your halibut in the pan and sear on each side for 1 minute.  Pour the sauce over the partially cooked fish and simmer/poach for about 7 minutes or until cooked through.  Serve over rice with a sprinkle of fresh chopped cilantro and cashews.  Enjoy