Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Name: Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters bottled clam juice; 4 servings Daikon radish sprouts (for garnish); 567 grams large eggplant (about; 1 Tbsp finely chopped fresh cilantro; 1 teaspoon grated peeled fresh ginger; 680 grams halibut fillets; 2 teaspoons fresh lemon juice; 1 lemongrass stalk, bottom 3 inches only, thinly sliced; 2 Tbsps extra-virgin olive oil; 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish); 1 teaspoon Tandoori Spice Blend; 227 grams tomato, peeled, seeded, diced; 237 milliliters canned unsweetened coconut milk; 1 teaspoons vegetable oil

You can never have too many main course recipes, so give Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 421 calories, 35g of protein, and 25g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of tandoori spice blend, lemongrass stalk, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the spice blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Broiler

Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Sieve

Bowl

Transfer eggplant to medium bowl; add lemon juice.

Ingredients you will need

Lemon Juice

Eggplant

Equipment you will use

Bowl

Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Seasoning Mix

Eggplant

Equipment you will use

Bowl

Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead.

Ingredients you will need

Salt And Pepper

Fresh Cilantro

Fresh Ginger

Olive Oil

Chutney

Tomato

Equipment you will use

Bowl

Let stand at room temperature.

Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet.

Ingredients you will need

Unsweetened Coconut Milk

Clam Juice

Lemon Grass

Equipment you will use

Frying Pan

Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.

Ingredients you will need

Salt And Pepper

Halibut

Equipment you will use

Frying Pan

Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside.

Ingredients you will need

Halibut Fillets

Eggplant

Chutney

Ginger

Tomato

Equipment you will use

Spatula

Bowl

Garnish with radishes, sprouts, and microgreens, if desired.

Ingredients you will need

Sprouts

Radish

Unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets. Lemongrass and daikon radish sprouts can be found in the produce section of some supermarkets and at Asian markets. Microgreens are sold at some supermarkets, farmers' markets, and specialty foods stores.

Ingredients you will need

Unsweetened Coconut Milk

Sprouts

Lemon Grass

Daikon Radish

Equipment

Ingredients

Servings:

118milliliters

bottled clam juice 4servings

Daikon radish sprouts (for garnish)567grams

large eggplant (about 1Tbsp

finely chopped fresh cilantro 1teaspoon

grated peeled fresh ginger 680grams

halibut fillets 2teaspoons

fresh lemon juice 1

lemongrass stalk, bottom 3 inches only, thinly sliced 2Tbsps

extra-virgin olive oil 4

red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)1teaspoon

Tandoori Spice Blend 227grams

tomato, peeled, seeded, diced 237milliliters

canned unsweetened coconut milk 1teaspoons

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.