Braised Halibut Fillets In Coconut And Lemongrass With Smoked Eggplant And Tomato Ginger Chutney
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 tsps
Lemon Juice (fresh)1 tsp
Spice Blend (tandoori)1 tsp
Vegetable Oil2 tbsps
Extra-Virgin Olive Oil1 cup
Clam Juice (bottled)Directions:
1
Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes
2
Place eggplant in large bowl; cool 10 minutes
3
Peel off skin; place eggplant flesh in strainer set over large bowl
4
Press on eggplant to release juices; let drain 15 minutes
5
Transfer eggplant to medium bowl; add lemon juice
6
Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree
7
Season smoked eggplant to taste with salt and pepper
8
DO AHEAD: Smoked eggplant can be made 1 day ahead
9
Cover and chill
10
Bring to room temperature before using
11
Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper
12
DO AHEAD: Chutney can be made 4 hours ahead
13
Let stand at room temperature
14
Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet
15
Sprinkle halibut with salt and pepper; add to skillet
16
Simmer until halibut is just opaque in center, 3 to 4 minutes per side
17
Spoon dollop of smoked eggplant into center of each of 4 shallow bowls
18
Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant
19
Spoon dollop of tomato-ginger chutney alongside
20
Garnish with radishes, sprouts, and microgreens, if desired
21
Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes
22
Place eggplant in large bowl; cool 10 minutes
23
Peel off skin; place eggplant flesh in strainer set over large bowl
24
Press on eggplant to release juices; let drain 15 minutes
25
Transfer eggplant to medium bowl; add lemon juice
26
Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree
27
Season smoked eggplant to taste with salt and pepper
28
DO AHEAD: Smoked eggplant can be made 1 day ahead
29
Cover and chill
30
Bring to room temperature before using
31
Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper
32
DO AHEAD: Chutney can be made 4 hours ahead
33
Let stand at room temperature
34
Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet
35
Sprinkle halibut with salt and pepper; add to skillet
36
Simmer until halibut is just opaque in center, 3 to 4 minutes per side
37
Spoon dollop of smoked eggplant into center of each of 4 shallow bowls
38
Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant
39
Spoon dollop of tomato-ginger chutney alongside
40
Garnish with radishes, sprouts, and microgreens, if desired