4 cups butternut squash puree (peel, dice, steam & mash a butternut squash)
1/2 tube lemongrass paste
3 cups coconut milk
1 cup cream or milk
4 6-oz halibut filet
1/4 cup lime juice
2 Tbsp. red curry paste
Salt & pepper
Combine squash puree, lemongrass, cream and coconut milk in saucepan. Bring to a simmer to incorporate, while continually stirring. Do not let boil or it will scorch. Simmer for about 20 minutes or until it begins to reduce.
Meanwhile, season fish filet with salt and pepper. In a hot pan with a bit of oil, sear fish until golden. Leave fish until it lifts easily from pan with a spatula. Turn filet over and cook other side. Place fish in oven for 3 minutes to finish cooking. It should be medium. Remove from oven and allow to rest and finish cooking.
When curry mixture has reduced, pour through a fine mesh strainer. Return bisque to clean pot and add curry and lime juice; stir. Season with salt and pepper.
Serve rice topped with fish and red curry sauce. Garnish with fresh chopped basil.