Peanut-Crusted Halibut With Basmati Vegetable Rice - from Wolfgang Puck Catering
INGREDIENTS
•
For the rice:
•
2 cups uncooked basmati rice
•
1/2 teaspoon salt
•
1 stalk lemon grass
•
Vegetable oil
•
1/4 cup sliced snow peas
•
1/4 cup small dice carrots
•
1/4 cup small dice red and yellow peppers
•
1/4 cup small dice bok choy
•
For the sauce:
•
1 piece fresh ginger, approximately 1 inch
•
2 cloves garlic, minced
•
3/4 cup plum wine (such as Takara brand), divided
•
2 tablespoons rice vinegar
•
2 tablespoons peanut oil
•
4 green onions, cut into 3/8-inch slices
•
1 to 2 teaspoons curry powder
•
1/4 cup dry white wine
•
1/2 cup fish stock, chicken stock, vegetable stock or water
•
1/2 teaspoon chile flakes
•
1 tablespoon balsamic vinegar
•
1/2 cup heavy whipping cream
•
1 (15-ounce) can coconut milk
•
1 tablespoon unsalted butter
•
Salt and freshly ground black pepper
•
For the halibut:
•
Butter for baking dish, plus 1/4 cup ( 1/2 stick), melted
•
4 (6-ounce) pieces cleaned Pacific halibut fillet
•
Salt and pepper
•
1/4 cup chopped roasted cashews
•
1/4 cup chopped roasted Georgia peanuts
•
For the garnish:
•
2 tablespoons chopped fresh cilantro
Comments & Reviews
Just A Pinch Sweepstakes