Curry Crusted Halibut in Coconut Clam Broth
METHOD
Heat stock in a medium pot over low; keep warm.
Remove fish from the refrigerator, pat dry, and let rest on the counter at room temperature for 30 minutes before cooking.
Meanwhile, combine all spices in a small bowl.
If you haven't prepared the sesame garlic dressing, now is a good time to do so. Toss the onion sprouts in sesame dressing. Slice the radish, and (optional) reserve in a bowl of ice water to keep crisp. Return the salad to the refrigerator.
Heat coconut oil in a large cast-iron over medium heat. Spread the spice mixture evenly across a large plate. Gently press both sides of each filet in the seasoning.
Make sure pan is hot, but not smoking before you sear the fish. Working in 2 batches, cook fish for about 3-5 minutes each side, or until crispy and golden brown.
To serve: Divide the coconut clam broth reduction among shallow bowls. Add a fish fillet to each, and top with sprouts, sliced radish, coconut, and some sea salt. Drizzle with olive oil and serve warm.
CURRY CRUSTED HALIBUT
INGREDIENTS
4 5 OUNCE WILD CAUGHT HALIBUT FILLETS
1 PINT COCONUT CLAM BROTH
1 TEASPOON CURRY POWDER
1 TEASPOON TURMERIC POWDER
1 TEASPOON ONION POWDER
1 TEASPOON GARLIC POWDER
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON WHITE PEPPER
1 TEASPOON SEA SALT
1 SMALL RADISH, SLICED THINLY
1 CUP ONION SPROUTS
2 TABLESPOONS COCONUT OIL, OR OTHER COOKING FAT
SESAME GARLIC DRESSING
2 TABLESPOONS UNSWEETENED COCONUT SHREDS (OPTIONAL)
COCONUT CLAM BROTH
INGREDIENTS
6 HARD SHELL CLAMS/ OR CLAM JUICE
12 OUNCES COCONUT MILK
2 CLOVES OF GARLIC, MINCED
1 SWEET ONION, ROUGHLY CHOPPED
1 TABLESPOON FRESH THYME
2 6 INCH STOCKS OF LEMONGRASS, CHOPPED
¼ CUP WHITE WINE
2 CUPS PURIFIED WATER, OR HOMEMADE FISH STOCK
1 TEASPOON SEA SALT
1 LIME, JUICED
1 TABLESPOON COCONUT OIL
METHOD
In a medium size saucepan heat coconut oil over moderate heat. Add garlic, onion, thyme, lemongrass until fragrant and slightly golden.
Add salt, and increase the heat to medium high. Pour in water/stock, and white wine, stir and bring to a boil.
(If using clam juice disregard this step) Add clams to the pot, cover and cook for about 7 minutes. Discard clams that do not open.
Strain, and return liquid back to the pot. Add coconut cream and reduce by half.