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Poached Halibut in a Coconut Broth CLINTON KELLY

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A great weeknight dish!

ingredients
POACHED HALIBUT IN A COCONUT BROTH
2 tablespoons olive oil
1 bunch scallions (peeled, thinly sliced, divided)
2 cloves garlic (peeled, minced)
1 1- inch piece ginger (peeled, grated)
3 carrots (peeled, thinly sliced)
2 cups green beans (ends trimmed, cut 1-inch pieces)
1 tablespoon green curry paste (store-bought)
1/2 cup coconut milk
1 1/2 cups chicken stock
4 fillets halibut (skinless, 5-ounces each)
cilantro leaves (to garnish)
lime wedges (to garnish)
2 cups cooked white rice (to serve)
Kosher salt and freshly ground black pepper (to taste)

directions
Heat a large saute pan with olive oil over medium-high heat. Add half the scallions, ginger and garlic and cook for 1 minute. Add the carrots and green beans and cook for another 2 minutes. Add the green curry paste and cook an additional minute. Season with salt and pepper.
Add the coconut milk and chicken stock and bring to a simmer. Add the fish, cover and allow to simmer for 7 to 9 minutes or until the fish is cooked through and flakes with a fork.
Place 1/2 cup rice in the bottom of a bowl. Place a piece of fish in a bowl and ladle over the broth. Garnish with cilantro, remaining scallions and lime wedges.
Tip: This recipe is great with a yellow or a red curry paste as well!

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