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Halibut in a Thai Coconut Curry
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Seafood lovers unite for this fantasitc dish.
|1 tablespoons ginger, chopped|
|1/4 cup white wine|
|1 cup cream|
|13 oz unsweetened coconut milk|
|1 1/2 lb halibut fillet|
|1/2 cup mirin|
|1/4 cup lemon grass|
|2 teaspoons red curry paste|
- In a pan combine the mirin, lemongrass and ginger and cook on medium heat 'til reduced to half, about 5 minutes.
- In a separate pan, sear the halibut on both sides on medium-high heat. Set aside.
- Whisk the white wine into the mirin and cook another 5 minutes. Add the cream, coconut milk and the red curry paste. Place the halibut in the sauce and let simmer on medium heat for about 10 minutes.
- Check fish for doneness. The fish should reach a core temperature of 140° F. Serve over a bed of jasmine rice.
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