Halibut with Coconut Clam Broth Reduction

This light, summer meal is surprisingly filling - and is great served over vegetables, rice, or rice substitute. This meal incorporates nutrient-dense seafood stock and good saturated fats from searing the halibut in coconut oil, which renders the fish crisp on the outside while still raw in the middle.

Active time: 30 minutes - Total time: 1 hour / Serves 4

Coconut clam broth

ingredients

• 6 HARD SHELL CLAMS
• 12 OUNCES COCONUT MILK
• 2 CLOVES OF GARLIC, MINCED
• 1 SWEET ONION, ROUGHLY CHOPPED
• 1 TABLESPOON FRESH THYME
• 2 6 INCH STOCKS OF LEMONGRASS, CHOPPED
• ¼ CUP WHITE WINE
• 2 CUPS PURIFIED WATER, OR HOMEMADE FISH STOCK
• 1 TEASPOON SEA SALT
• 1 LIME, JUICED
• 1 TABLESPOON COCONUT OIL

method

In a medium size saucepan heat coconut oil over moderate heat. Add garlic, onion, thyme, lemongrass until fragrant and slightly golden.

Add salt, and increase the heat to medium high. Pour in water, and white wine, stir and bring to a boil.

Add clams to the pot, cover and cook for about 7 minutes. Discard clams that do not open.

Strain, and return liquid back to the pot. Add coconut cream and reduce by half.

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curry crusted halibut

ingredients

• 4 5 OUNCE WILD CAUGHT HALIBUT FILLETS
• 1 PINT COCONUT CLAM BROTH
• 1 TEASPOON CURRY POWDER
• 1 TEASPOON TURMERIC POWDER
• 1 TEASPOON ONION POWDER
• 1 TEASPOON GARLIC POWDER
• 1 TEASPOON SMOKED PAPRIKA
• 1 TEASPOON WHITE PEPPER
• 1 TEASPOON SEA SALT
• 1 SMALL RADISH, SLICED THINLY
• 1 CUP ONION SPROUTS
• 2 TABLESPOONS COCONUT OIL, OR OTHER COOKING FAT
• SESAME GARLIC DRESSING
• 2 TABLESPOONS UNSWEETENED COCONUT SHREDS (OPTIONAL)

method

Heat stock in a medium pot over low; keep warm.


Remove fish from the refrigerator, pat dry, and let rest on the counter at room temperature for 30 minutes before cooking.

Meanwhile, combine all spices in a small bowl.

If you haven't prepared the sesame garlic dressing, now is a good time to do so. Toss the onion sprouts in sesame dressing. Slice the radish, and (optional) reserve in a bowl of ice water to keep crisp. Return the salad to the refrigerator.

Heat coconut oil in a large cast-iron over medium heat. Spread the spice mixture evenly across a large plate. Gently press both sides of each filet in the seasoning.

Make sure pan is hot, but not smoking before you sear the fish. Working in 2 batches, cook fish for about 3-5 minutes each side, or until crispy and golden brown.

To serve: Divide the coconut clam broth reduction among shallow bowls. Add a fish fillet to each, and top with sprouts, sliced radish, coconut, and some sea salt. Drizzle with olive oil and serve warm.

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sesame garlic dressing

ingredients

• 3 TABLESPOONS OLIVE OIL
• 2 TABLESPOONS SESAME OIL
• 3 CLOVES GARLIC, PEELED
• 3 TABLESPOONS TRADITIONALLY FERMENTED TAMARI
• 2 TABLESPOONS WATER
• 2 TABLESPOONS APPLE CIDER VINEGAR
• 2 TABLESPOONS HONEY
• 1 TABLESPOON MINCED GINGER ROOT
• A SQUEEZE OF LIME JUICE

method

Puree all of the ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and refrigerate.