Roasted Fish With Kabocha Coulis Recipe

Name: Roasted Fish With Kabocha Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes); About 1 tablespoon olive oil; Salt and pepper; 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each); 1 tablespoon minced garlic; 1/2 cup fat-skimmed chicken broth; 1/2 cup tomato sauce; 1 cup frozen shelled soybeans; 2 tablespoons thinly sliced fresh chives or green onions; 2 tablespoons chopped fresh basil leaves (optional)

Servings: persons

4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
About 1 tablespoon olive oil
Salt and pepper
6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)
1 tablespoon minced garlic
1/2 cup fat-skimmed chicken broth
1/2 cup tomato sauce
1 cup frozen shelled soybeans
2 tablespoons thinly sliced fresh chives or green onions
2 tablespoons chopped fresh basil leaves (optional)

1
Rinse fish and pat dry; coat pieces with about 2 teaspoons olive oil. Sprinkle lightly all over with salt and pepper. Set a 10- to 12-inch nonstick frying pan with ovenproof handle over high heat; when hot, set fish in pan and cook until lightly browned on the bottom, 2 to 3 minutes.
2
Transfer pan with fish to a 350u00b0 regular or convection oven and bake until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes.
3
Meanwhile, rinse and drain mushrooms; trim off and discard stems for shiitakes (tough stem ends only for portabellas). Cut mushrooms into 1/2-inch chunks.
4
In an 8- to 10-inch nonstick frying pan over medium-high heat, stir mushrooms and garlic in 1 teaspoon oil until mushrooms are limp, about 5 minutes. Add broth, tomato sauce, and soybeans; simmer, uncovered, stirring occasionally, until soybeans are tender to bite, about 5 minutes. Stir in 1 tablespoon chives. Add salt and pepper to taste.
5
Mound a fourth of the soybean mixture in the center of each of four dinner plates. Top each mound with a piece of fish, pan-browned side up, and spoon Kabocha coulis equally around soybean mixture. Gently shake each plate to level coulis. Garnish fish with remaining tablespoon chives and scatter chopped basil over coulis if desired. Add more salt and pepper to taste.

151

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.

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

You need 10 ingredients. The key ingredients include: 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes), About 1 tablespoon olive oil, Salt and pepper, 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each), and more.

Yes, Roasted Fish With Kabocha Coulis 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.

Roasted Fish With Kabocha Coulis

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