| Rice Crusted Alaskan Halibut in Coconut Curry Sauce
INGREDIENTS
Rice Crusted Alaskan Halibut
• 3/4 pound Alaskan halibut
• Salt and pepper, to taste
• 1/2 egg
• 6 cups puffed rice (available at Asian markets)
• 1 Tbsp canola or olive oil
• 1/4 bunch cilantro, finely chopped
• Juice of 1/2 large lemon
Coconut Curry Sauce
• 1 yellow onion
• 1 1/2 garlic cloves
• 1/2 Tbsp olive oil
• 1 Tbsp yellow curry powder
• 1/2 tsp red curry paste
• 1 inch piece of ginger, peeled and sliced
• 1/2 can coconut milk
• 1 1/2 stalks lemongrass
• 2 lime leaves
• 1/2 large lime
• Salt & pepper to taste
Vegetables
• 1/2 eggplant
• 1/2 Tbsp olive oil
• 1 red pepper, roasted
• 1 yellow pepper, roasted
• 2 1/2 scallions, sliced, green and white separated
• 1/2 cup Edamame beans
DIRECTIONS
Rice Crusted Alaskan Halibut Steal This Recipe®
1. Preheat oven to 400 degrees
2. Cut halibut into two portions; season liberally with salt and pepper
3. In one bowl, beat egg; set aside
4. Place puffed rice in another bowl; warm canola oil in bottom of sauté pan on medium heat
5. Use a pastry brush to wash the presentation side of the halibut with egg; dip into puffed rice
6. Place halibut rice-side-down into warmed oil; sear on medium heat for about one minute
7. Finish cooking by placing sauté pan in oven for 8-10 minutes
Coconut Curry Sauce Steal This Recipe®
1. Finely chop onion and garlic; sweat in olive oil
2. Add yellow curry powder and red curry paste; sautee for another minute, stirring so the vegetables don't brown; turn heat to very low
3. Peel and slice ginger, combine with sauce; add coconut milk
4. Bind lemongrass and lime leaves with twine. Place sachet with sauce; simmer 20 minutes
5. Remove sachet. Puree remaining sauce in blender; pass through a chinois or cheesecloth for extra fine, smooth texture
6. Squeeze lime to finish with juice; add salt and pepper, to taste
Vegetables Steal This Recipe®
1. Cut eggplant into 1/4 inch strips; sauté in olive oil until tender
2. Cut red and yellow peppers into 1/4 inch strips, add to sauté pan
3. Finely slice scallions and separate the green from the white
4. Add scallion whites and Edamame beans to other cooking vegetables and warm throughout; keep warm
1. To serve, place some Coconut Curry Sauce in bottom of each bowl; add vegetables in the middle; place halibut on top.
2. Garnish with cilantro and chopped green scallions (separated in the Vegetables dish); drizzle with lemon juice.
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