Photo: Ernest Porzi
Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
15 ingredients
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
779
Calories
58g
Protein
46g
Fat
36g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Clam | 100g cooked | 148 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large eggplant (about 1 1/4 pounds)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon
- 1/2 teaspoon vegetable oil
- 1 8-ounce tomato, peeled, seeded, diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 1 cup canned unsweetened coconut milk
- 1/2 cup bottled clam juice
- 1 lemongrass stalk, bottom 3 inches only, thinly sliced
- 4 6-ounce halibut fillets
- 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)
- Daikon radish sprouts (for garnish)
- Microgreens (for garnish; optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes