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Lemon Grass Crusted Halibut



LEMON GRASS CRUSTED HALIBUT
Kona Grill Recipe

Serves 2

Lemon Grass Crusted Halibut:
2 (8 oz.) halibut filets, boneless
1 serving Lemon Grass Crust (see recipe)
2 tablespoons butter
2 ounces canola oil
1 serving Coconut Curry Sauce (see recipe)
1 serving Sweet White Rice (see recipe)
4 ounces sauteed spinach
2 ounces hot sauce

Crust the halibut filets with Lemon Grass Crust on one side only. In a hot sauce pan, add the butter and oil. Sear the breaded side of filets first and cook until brown. Finish cooking the filets in the oven at 155 degrees until medium well. Saute spinach in heated pan until tender. Place filets on dinner plate and drizzle with Coconut Curry Sauce. Serve with Sauteed Spinach and Sweet White Rice.

Lemon Grass Crust:
2 tablespoons lemon grass, finely chopped
1 1/4 tablespoons garlic gloves
1 1/4 tablespoons shallots
1 1/4 tablespoons fresh ginger root
1/2 tablespoon togarashi (traditional Japanese spice)
3/4 cup panko bread crumbs

Mix all ingredients in mixing bowl until combined.  Set aside for use in Lemon Grass Crusted Halibut recipe.

Coconut Curry Sauce:
3 1/2 (13.5 oz.) cans coconut milk
1/2 cup sugar, granulated
4 whole basil leaves
1 teaspoon lemon grass, minced
1/4 cup red curry paste
1/4 cup ginger root, minced

Combine all ingredients in a sauce pan and slowly bring to a boil. Reduce sauce for 15 minutes. Once the sauce is finished reducing, strain through a China Cap strainer.  Set aside for use in Lemon Grass Crusted Halibut recipe.

Sweet White Rice:
1  1/2 cups white rice
2 cups Fuji apples (1/4 inch thick)
1 1/2 cups pineapple tidbits (1/4 inch thick)
1 cup red onions (1/4 inch diced)
1/4 cup cilantro, chopped
1/2 cup pineapple juice
1/2 tablespoon salt
1/2 tablespoon pepper

Cut the apples, pineapple and red onions. Chop the cilantro. Mix well in large mixing bowl. Add the salt, pepper and pineapple juice to large mixing bowl. Mix well. Combine white rice with ingredients in mixing bowl. Set aside for use in Lemon Grass Crusted Halibut recipe.

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