Seared Halibut with Curry-Vanilla Oil

Serves 4

• 1/2 cup madras curry powder
• 2 cups canola or grapeseed oil
• 1 vanilla bean, split open, scraped
• 4 six-ounce pieces of halibut fillets
• 1 cup coconut milk
• 1 large carrot made into spaghetti with Benriner turning slicer
• Juice of 2 limes
• 1 tablespoon chopped chives
• Kosher salt and freshly ground black pepper to taste

To make the curry oil, rehydrate the curry powder with water until a paste is formed. Whisk in the oil and transfer to a tall glass jar and let rest to separate, at least 4 hours, preferably overnight. Skim off all the yellow oil, being careful not to mix up settled powder on the bottom. Split this oil into 2 bowls and add the scraped vanilla beans to one bowl. Season halibut with salt and pepper. In a sauté pan over medium heat, coat lightly with plain curry oil and sear the halibut until golden, brown and delicious on both sides and almost cooked through, about 8 minutes, and set aside. Remove halibut to a plate. In the same pan, wipe excess oil out with paper towel. Add coconut milk, carrot hair and juice of 1 lime. Quickly sauté until carrots have slightly wilted, about 30 seconds. Check for flavor and season. Divide carrot hair among four plates, drizzle coconut sauce around carrot hair, top with halibut, and drizzle with vanilla-curry oil. Garnish with chives.