Thursday, January 14, 2010

*Coconut Curry with Peanut Crusted Halibut*

Yields: 4 Servings


-- Sauce --
1 can (12 oz) Coconut milk lite
2 tablespoons Red curry paste
-- Stir Fry --
3 bunches Bok choy
1 carton Baby portobella mushrooms caps only
1 ea Red bell pepper
1/4 ea Red onion
-- Halibut Crust --
1 cup Raw unsalted peanuts
1 cup Panko bread crumbs
2 ea Eggs
-- Garnishes --
Thai Basil

Open can of coconut milk and pour into sauce pan (unheated) add 1-2 tablespoons of red curry paste (depending on how much heat you want), whisk together cold. Keep half in sauce pan and pour other half into mixing bowl. In same mixing bowl add four servings of halibut along with half of fesh squeezed lemon, some thai basil, cilantro and sea salt. Gently toss filets and let rest for a couple of hours.
Prep vegetables: Thinly slice onion, julienne red bell pepper and slice mushrooms. The bok choy simply cut off the bottom so the stalks separate.

Preheat oven to 350 degrees. Chop or pulse peanuts in food processor into similar size as the Panko bread crumbs. Mix Panko and peanuts together in a shallow dish. Crack two eggs and whisk together in another shallow bowl. Grab one filet at a time and let marinade drip off for the most part, dip in egg wash and then transfer into crumb mixture to coat on all sides. Place filets in baking dish lightly coated with Pam or oil. Place into oven, depending on the thickness of the filet cook for 15-30 minutes flipping once.

While halibut is cooking heat up sauce pan to low just enough so its warm when serving.

In large wok or skillet preheat on medium-high heat. Once pan is heated add just enough sesame seed oil to coat bottom of pan (don't overdo it). Toss in onion and red pepper and saute for a minute, then add in mushrooms constantly moving veggies in skillet. When mushrooms start to cook down add in bok choy and saute for a couple more minutes.

Place halibut filet over bed of sauteed veggies and top liberally with coconut curry sauce. Garnish with thai basil and cilantro.

If you prefer the RAW version leave vegetables uncooked and finely chopped/dices and lightly coat with sesame oil.

*Helpful hint: If you need something for the kiddies skip the curry marinade, cut halibut into fish stick portions and marinade in lemon juice and a pinch of salt. Before you coat your curry halibut coat their halibut in crumb mixture the same way, cook exactly the same way as filets and viola real fishsticks! Any leftover fish makes amazing halibut salad for a sandwich the next day (stay tuned for recipe). Enjoy!!!

Cuisine : Thai Main Ingredient : Halibut

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