Braised Halibut Fillets In Coconut And Lemongrass With Smoked Eggplant And Tomato Ginger Chutney Recipe

Name: Braised Halibut Fillets In Coconut And Lemongrass With Smoked Eggplant And Tomato Ginger Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/4 pounds); 1 1/2 teaspoons fresh lemon juice; 1 teaspoon; 1/2 teaspoon vegetable oil; 1 8-ounce tomato, peeled, seeded, diced; 2 tablespoons extra-virgin olive oil; 1 tablespoon finely chopped fresh cilantro; 1 teaspoon grated peeled fresh ginger; 1 cup canned unsweetened coconut milk; 1/2 cup bottled clam juice; 1 lemongrass stalk, bottom 3 inches only, thinly sliced; 4 6-ounce halibut fillets; 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish); Daikon radish sprouts (for garnish); Microgreens (for garnish; optional)

Servings: persons

1 large eggplant (about 1 1/4 pounds)
1 1/2 teaspoons fresh lemon juice
1 teaspoon
1/2 teaspoon vegetable oil
1 8-ounce tomato, peeled, seeded, diced
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
1 cup canned unsweetened coconut milk
1/2 cup bottled clam juice
1 lemongrass stalk, bottom 3 inches only, thinly sliced
4 6-ounce halibut fillets
4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)
Daikon radish sprouts (for garnish)
Microgreens (for garnish; optional)

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:
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:
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.
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.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant (about 1 1/4 pounds), 1 1/2 teaspoons fresh lemon juice, 1 teaspoon, 1/2 teaspoon vegetable oil, and more.

Yes, Braised Halibut Fillets In Coconut And Lemongrass With Smoked Eggplant And Tomato Ginger Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Halibut Fillets In Coconut And Lemongrass With Smoked Eggplant And Tomato Ginger Chutney

How did you like this recipe?

Frequently Asked Questions