This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Coconut Curry Crusted Halibut
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- #93094
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 skinless, boneless halibut fillets or steaks (6 ounce size)
Marinade
1 can (5.5 ounce size) coconut milk, well-shaken (no sugar)
2 tablespoons red curry paste
2 teaspoons lemon juice
1/3 cup water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water
2 teaspoons sugar substitute
1/2 teaspoon orange extract
Topping
3/4 cup unsweetened coconut flakes, chopped
1/2 cup fresh cilantro, chopped
1/2 cup finely chopped green onions, green and white parts
2 tablespoons finely chopped fresh ginger
1 orange, zested
1 teaspoon yellow curry powder
salt, to taste
black pepper, to taste
1 pinch red pepper flakes
directions
Whisk together the marinade ingredients and place in a zippered plastic bag with halibut to coat. Marinate in refrigerator 30 minutes.
Mix the topping ingredients in a small bowl and use to top-crust fish.
Preheat oven to 375 degrees F.
Place fish on lightly oiled baking sheet and bake on middle oven rack for 12 to 15 minutes, depending on thickness and desired doneness. Fish should just begin to flake when lightly pressed.
added by
MollyHill
nutrition data
Nutritional data has not been calculated yet.
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