Poached Curry HalibutFrom sosousme 5 years ago
- 1 pound halibut, sea bass or other firm thick white fish, cut into 4 ounce portions (skin and bones removed please) shopping list
- 1 1/2 cups fumet, (fish stock) or, clam juice shopping list
- 1/2 cup heavy cream shopping list
- 2 tablespoons fine curry powder (I found one at a little farmer's market called lemon curry powder, that was soooo good, but I've made this with others and they turn out good too), or to taste shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1 teaspoon cornstarch mixed with 1 teaspoon water, (to thicken the sauce, optional, but I like a nice thick sauce) shopping list
- Optional toppers, optional yes, but good none the less shopping list
- toasted coconut shopping list
- chopped peanuts or cashews shopping list
- thinly sliced green onion tops shopping list
- golden raisins shopping list
How to make it
- Heat oven to 350 degrees F.
- Place the fish stock, cream and curry into an ovenproof saute pan and bring to a boil. Reduce heat to a simmer. Season the fish with salt and pepper (white pepper works well here) and place in the curry mixture, turning to cover the fish with sauce. Cover the pan and pop it into the oven. Cook for 5 - 7 minutes (depending on thickness of fish) or until JUST cooked through. Do NOT overcook the fish.
- Remove fish, cover lightly with foil. Bring the sauce to a boil over a medium heat and either allow to reduce slightly or add your cornstarch slush. Stir until thickened. Stir in lemon juice.
- Place the fish on top of plain boiled or steamed white rice. Spoon the sauce over and sprinkle with condiments of choice.
- Per Serving (without rice or condiments) 236 Calories; 12g Fat (6g Sat, 4g Mono, 1g Poly); 25g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 161mg Sodium.
The Cooksosousme Santa Rosa, CA
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