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Halibut in a Thai Coconut Curry
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Serves 2 |
Seafood lovers unite for this fantasitc dish.
Ingredients:
1 tablespoons ginger, chopped |
1/4 cup white wine |
1 cup cream |
13 oz unsweetened coconut milk |
1 1/2 lb halibut fillet |
1/2 cup mirin |
1/4 cup lemon grass |
2 teaspoons red curry paste |
Directions:
- In a pan combine the mirin, lemongrass and ginger and cook on medium heat 'til reduced to half, about 5 minutes.
- In a separate pan, sear the halibut on both sides on medium-high heat. Set aside.
- Whisk the white wine into the mirin and cook another 5 minutes. Add the cream, coconut milk and the red curry paste. Place the halibut in the sauce and let simmer on medium heat for about 10 minutes.
- Check fish for doneness. The fish should reach a core temperature of 140° F. Serve over a bed of jasmine rice.
Main Ingredient: | Halibut |
Cooking Method: | Pan-Fry |
Course: | Dinner |
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