Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Gluten Free
Dairy Free
Low Fod Map
Health score
39%
Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
65 min.
4
426kcal

Suggestions


Indulge in a culinary journey with our Braised Halibut Fillets in Coconut and Lemongrass, accompanied by a delightful Smoked Eggplant and Tomato Ginger Chutney. This dish beautifully marries the freshness of seafood with the exotic flavors of Southeast Asia, making it a standout choice for those who appreciate vibrant and healthy eating.

Imagine tender halibut fillets gently simmered in rich coconut milk infused with aromatic lemongrass, creating a luxurious sauce that envelops every bite. The addition of smoked eggplant offers a unique depth of flavor, while the tangy tomato ginger chutney adds a refreshing zing that perfectly balances the dish. Not only is this recipe a feast for the taste buds, but it is also gluten-free, dairy-free, and low FODMAP, making it suitable for various dietary preferences.

In just 65 minutes, you can create a restaurant-quality meal that serves four, making it perfect for a special dinner or a cozy lunch. With each mouthful, you will experience the harmonious blend of spices, the richness of coconut, and the freshness of herbs, all while providing a nourishing meal that is as good for your body as it is tantalizing to your palate. Gather your ingredients, roll up your sleeves, and prepare to impress your family and friends with this exquisite main course that is sure to become a favorite!

Ingredients

  • 0.5 cup bottled clam juice 
  • servings radish sprouts (for garnish)
  • 1.3 pounds eggplant 
  • tablespoon cilantro leaves fresh finely chopped
  • teaspoon ginger fresh grated peeled
  • 24 ounce pacific halibut filets 
  • 1.5 teaspoons juice of lemon fresh
  •  lemon grass thinly sliced
  • servings sprouts (for garnish; optional)
  • tablespoons olive oil extra virgin extra-virgin
  •  radishes red trimmed scrubbed cut into matchstick-size pieces (for garnish)
  • teaspoon suya seasoning mix 
  • ounce tomatoes diced peeled seeded
  • cup coconut milk unsweetened canned
  • 0.5 teaspoon vegetable oil 

Equipment

  • bowl
  • frying pan
  • sieve
  • broiler
  • spatula

Directions

  1. Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes.
  2. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes.
  3. Transfer eggplant to medium bowl; add lemon juice.
  4. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  5. Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead.
  6. Let stand at room temperature.
  7. Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet.
  8. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.
  9. Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside.
  10. Garnish with radishes, sprouts, and microgreens, if desired.
  11. Unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets. Lemongrass and daikon radish sprouts can be found in the produce section of some supermarkets and at Asian markets. Microgreens are sold at some supermarkets, farmers' markets, and specialty foods stores.

Nutrition Facts

Calories426kcal
Protein32.28%
Fat50.65%
Carbs17.07%

Properties

Glycemic Index
50.5
Glycemic Load
1.86
Inflammation Score
-8
Nutrition Score
29.707391158394%

Flavonoids

Delphinidin
121.46mg
Pelargonidin
2.53mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.41mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.3mg
Myricetin
0.07mg
Quercetin
0.46mg

Nutrients percent of daily need

Calories:426.12kcal
21.31%
Fat:24.64g
37.9%
Saturated Fat:14.3g
89.4%
Carbohydrates:18.68g
6.23%
Net Carbohydrates:11.69g
4.25%
Sugar:9.66g
10.73%
Cholesterol:83.35mg
27.78%
Sodium:239.72mg
10.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.33g
70.67%
Selenium:81.93µg
117.05%
Vitamin B3:12.98mg
64.88%
Vitamin B6:1.16mg
57.81%
Manganese:1.11mg
55.35%
Vitamin D:7.99µg
53.3%
Phosphorus:518.39mg
51.84%
Potassium:1423.15mg
40.66%
Vitamin B12:1.88µg
31.33%
Fiber:7g
27.98%
Magnesium:94.42mg
23.61%
Vitamin K:23.08µg
21.98%
Vitamin E:3.18mg
21.18%
Folate:78.73µg
19.68%
Vitamin C:15.85mg
19.21%
Copper:0.37mg
18.66%
Vitamin A:696.57IU
13.93%
Iron:2.41mg
13.4%
Vitamin B1:0.19mg
12.6%
Vitamin B5:1.2mg
12.02%
Zinc:1.45mg
9.68%
Vitamin B2:0.13mg
7.67%
Calcium:64.95mg
6.5%
Source:Epicurious