Last Night for Dinner…

Thai-Style Halibut and Banana Curry with Peanuts served with Garlic Rice & Baby Bok Choy Salad with Asian Vinaigrette

Thai-Style Halibut and Banana Curry with Peanuts recipeClick here to find out more!

This recipe while it sounds rather quirky and weird is one of those dishes that’s so ridiculously good that you’d be willing to spear your dinner partner with a fork to get the last bit of sauce. I’m not kidding. That may have happened here in Casa Moose. Don’t let the bananas throw you. The combo is incredible. I would roll in this curry. But that would be rather odd wouldn’t? Maybe a dab behind my ears? You will want to put this curry on everything. Trust me. It’s that good. I served it with Garlic Rice. The link is below. Very simple. Very easy. Very good.

Thai-Style Halibut and Banana Curry with Peanuts

Click here to find out more!
1 cup well-shaken canned coconut milk (not light)
1 Tbs. Thai red curry paste
12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
Kosher salt
1 medium lime, zest finely grated, then halved
3 medium scallions, thinly sliced (white and green parts kept separate)
1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
2 Tbs. chopped salted roasted peanuts
1/2 cup lightly packed chopped fresh cilantro

In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.

Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.

Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.

This recipe is from one of my most very favorite websites…

http://www.finecooking.com

Garlic Rice

http://www.tastingtable.com/entry_detail/chefs_recipes/9556

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s