Monday, October 12, 2015

Red Curry Halibut

4 cups butternut squash, peeled & cubed*
2-oz lemongrass paste**
3 cups coconut milk
1 cup heavy cream
¼ cup lime juice
1 4-oz jar red curry paste (Thai Kitchen brand)***
Salt and pepper
2-4 halibut fillet cut into large strips
Fresh basil & cilantro to garnish, chopped

Cook butternut squash in an instant pot for 5 minutes with 1 cup of water.  Drain and mash (or pulse in a blender).

Combine squash puree, lemongrass paste, coconut milk and cream in a large saucepan.  Bring to a simmer, stirring to fully incorporate.  Do not allow it to boil or it will scorch.  Simmer for 20 minutes, stirring frequently.

Meanwhile, grill or cook halibut on the stovetop using a hot Teflon pan on medium heat.  Sear each side (it will release when it’s ready).  Place lid on pan and let finish cooking for 3-5 minutes.  If not fully cooked, finish in oven but be careful not to overcook.

Pour mixture through a fine mesh strainer.  Return bisque to a clean pot and add curry paste and lime juice.  Heat.  Season with salt and pepper to taste.

Serve over rice or boiled potatoes and garnish with basil & cilantro

*Costco sells it seasonally already peeled and cubed
**Found in the refrigerated section near fresh herbs & salad dressings
***Found in the Asian aisle

Ranch Dressing

2 tsp. dried parsley
1 tsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup mayonnaise
1/4 cup milk

Mix ingredients in a jar or container with a tight fitting lid.