Coconut Kaffir Leaf Poached Halibut With Sauteed Chinese Cabbage Food

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

ALE POACHED HALIBUT

Steps:

• Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.

SAUTEED CABBAGE

Steps:

• Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
• Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.

SAUTEED CABBAGE AND APPLES

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.