Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
A sophisticated dish combining tender halibut fillets braised in coconut milk and lemongrass, served with smoky charred eggplant and a fresh tomato-ginger chutney. This elegant preparation brings together Thai and Indian flavors for a refined seafood experience.
Ingredients
- •1 whole large eggplant
- •1½ teaspoons fresh lemon juice
- •1 teaspoon Tandoori Spice Blend
- •½ teaspoon vegetable oil
- •1 whole tomato
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon fresh cilantro
- •1 teaspoon fresh ginger
- •1 cup canned unsweetened coconut milk
- •½ cup bottled clam juice
- •1 stalk lemongrass
- •4 piece halibut fillets
- •4 whole red radishes
- •1 handful Daikon radish sprouts
- •1 handful Microgreens
Cooking Instructions
- 1.
Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. 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. Transfer eggplant to medium bowl; add lemon juice. 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.
40 min
- 2.
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. Let stand at room temperature.
10 min
- 3.
Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.
10 min
- 4.
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. Garnish with radishes, sprouts, and microgreens, if desired.
5 min
