• Ingredients: 48
  • Serves: 4
  • Prep: 50 mins
  • Bake: 1 hour 5 mins

Braised halibut fillets in coconut and lemongrass with smoked eggplant and tomato ginger chutney with large eggplant, fresh lemon juice, tandoori spice blend, vegetable oil, 8-ounce tomato, peeled, seeded, diced, extra-virgin olive oil, finely chopped fresh cilantro, grated peeled fresh ginger, canned unsweetened coconut milk, bottled clam juice, only, thinly sliced, 6-ounce halibut fillets, , daikon radish sprouts, microgreens. To make this braised halibut fillets in coconut and lemongrass with smoked eggplant and tomato ginger chutney for 4 persons you will need 50 mins for preaparation and 1 hour 5 mins for baking.

Ingredients

  • 1 large eggplant
  • 1 1/2 tsps. fresh lemon juice
  • 1 tsp. Tandoori Spice Blend
  • 1/2 tsp. vegetable oil
  • 1 8-ounce tomato, peeled, seeded, diced
  • 2 tbsps. extra-virgin olive oil
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tsp. 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 pcs.
  • Daikon radish sprouts
  • Microgreens

For the prawn marinade:

For the polenta:

For the topping:

Celery salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes.

    For this step you will need

  2. Step 2 Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl.

    For this step you will need

  3. Step 3 Press on eggplant to release juices; let drain 15 minutes. Transfer eggplant to medium bowl; add lemon juice.

    For this step you will need

  4. Step 4 Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree.

    For this step you will need

  5. Step 5 Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead.

    For this step you will need

  6. Step 6 Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper.

    For this step you will need

  7. Step 7 Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet.

    For this step you will need

  8. Step 8 Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant.

    For this step you will need

  9. Step 9 Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.

    For this step you will need