Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Ingredients

• 4 red radishes
• Daikon radish sprouts
• Microgreens
• 1 cup canned unsweetened coconut milk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh ginger
• ½ cup bottled clam juice
• + 8 more ingredients
• • 1 lemongrass stalk
  • 4 6-ounce halibut fillets
  • 1 large eggplant
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon Tandoori Spice Blend
  • ½ teaspoon vegetable oil
  • 1 8-ounce tomato
  • 1 tablespoon fresh cilantro

Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release ju...

View full recipe at Epicurious