Pan Seared Alaskan Halibut in a Thai-infused Coconut Milk

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by Chef Todd Kussman

KMOV.com

Posted on May 17, 2011 at 8:00 AM

Updated Monday, May 16 at 11:42 AM

Pan Seared Alaskan Halibut in a Thai-infused Coconut Milk

6 halibut filets
2 carrots, peeled, julienne, blanched
3 oz snow peas, cleaned, julienne, blanched
2 cucumbers, peeled, seeds removed and julienne
2 14 oz cans coconut milk
2 stalks lemongrass, split and cut in pieces
small bunch of cilantro
small bunch thai basil
juice of 1 lime
1 tbsp thai chili paste
1 tbsp olive oil
½ C white wine
Salt & fresh ground pepper to taste
Serves 6
 
Preheat oven to 350 degrees.  Clean and julienne carrots, cucumbers, and snow peas.  Blanch the carrots and snow peas to al dente.  In a saucepan, combine lemongrass, cilantro, thai basil, and simmer over medium low heat for 20-30 min.  Strain and add in lime juice and thai chili paste.  Reserve coconut milk.  Pat dry halibut filets and season with salt and pepper.  In a hot pan add olive oil and sear halibut filets approx 2-3 minutes each side until nicely colored.  Deglaze pan with white wine.  To the pan, add the julienne vegetables and thai infused coconut milk and place in oven for approx 4-5 minutes until halibut is cooked thru.  Place julienne vegetable over a bed of quinoa or a rice pilaf and place halibut on top.  Pour coconut milk around halibut.
 

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