Tuesday, March 17, 2009

March 17, 2009

Seared Halibut with Coconut Broth

For the Sauce:

1 can (13 oz) Coconut Milk
1-2 TB Brown Sugar
Dash Cayenne Pepper
1 tea Curry Powder
Lime juice and Zest
TT Salt and White Pepper
1 Shallot, sliced
1/4 c Red Bell Pepper, diced
2 Cloves Garlic, minced
1-2 TB Fresh Ginger, grated
2 c Vegetable Stock
1-2 TB Butter

For the Halibut:

2 Fillets of Halibut, skin off, de-boned
TT Salt and White Pepper
Lime Juice
1-2 TB Butter

For the Garnish:

Shredded Coconut, toasted to golden brown or
Lime, cut in rounds or wedges or
Lime zest or
Cilantro, chopped

* For the sauce, heat butter in small sauce pan. Add shallots, garlic, red pepper and cook until they start to brown. Add the stock and mix all the flavoring off the bottom of the pan. Stir in the fresh ginger, brown sugar, and other spices. Whisk in the coconut milk, lime juice and zest. Keep at a simmer to reduce and thicken to the desired consistency, and hold on low heat to keep warm.

* For the halibut, heat a saute pan on med high heat. Carefully melt some butter (not a lot 1-2TB, enough to cover pan) and before it gets too brown, lay the fish in the pan. Do not move except to peek and see if it has brown color. Do not burn. When color is nice, flip and sear other sides using the same process. When there's enough color on each side, place in oven (if middle seems uncooked). If thoroughly done, plate with some steamed rice and steamed vegetables.

*When plating your food, use a large bowl and put the rice in first, with veg to the side, and the fish on top. Spoon or ladle sauce around. Garnish with a wedge of lime or some toasted coconut.
Makes a yummy meal!

1 comment:

  1. This really sounds yummy,(is that a culinary word?). I so miss SE Alaska with all the fresh seafood, I am partial to Halibut and Sockeye. Not to mess with your recipe, but it sounds like the Halibut would be very good if grilled also.

    What do you hear from Mary? We haven't heard anything since she left the States.

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