Roasted Fish with Kabocha Coulis

Roasted Fish with Kabocha Coulis
Photo by James Carrier

Ingredients

  • 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
  • 1 cup frozen shelled soybeans
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • About 1 tablespoon olive oil
  • 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
  • 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)
  • + 37 more ingredients
    • 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)
    • 2 tablespoons chopped fresh basil leaves (optional)
    • Kabocha coulis (see notes)
    • Kabocha coulis (see notes)
    • Kabocha coulis (see notes)
    • Kabocha coulis (see notes)
    • Salt and pepper
    • ½ cup fat-skimmed chicken broth
    • ½ cup tomato sauce
    • 1 tablespoon minced garlic
    • About 1 tablespoon olive oil
    • 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
    • 1 cup frozen shelled soybeans
    • 2 tablespoons thinly sliced fresh chives or green onions
    • ½ cup fat-skimmed chicken broth
    • ½ cup fat-skimmed chicken broth
    • ½ cup tomato sauce
    • Salt and pepper
    • 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)
    • ½ cup tomato sauce
    • 1 cup frozen shelled soybeans
    • 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
    • ½ cup fat-skimmed chicken broth
    • Salt and pepper
    • 2 tablespoons chopped fresh basil leaves (optional)
    • About 1 tablespoon olive oil
    • 1 cup frozen shelled soybeans
    • 2 tablespoons thinly sliced fresh chives or green onions
    • 2 tablespoons thinly sliced fresh chives or green onions
    • 2 tablespoons thinly sliced fresh chives or green onions
    • 2 tablespoons chopped fresh basil leaves (optional)
    • 2 tablespoons chopped fresh basil leaves (optional)
    • ½ cup tomato sauce
    • Salt and pepper
    • About 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)

1. Rinse fish and pat dry; coat pieces with about 2 teaspoons olive oil. Sprinkle lightly all over with salt and pepper. Set a 10- to 12-inch nonstick frying pan with ovenproof handle over high heat; when hot, set fish in pan and cook until lightly browned on the bottom, 2 to 3 minutes. 2. Transf...

View full recipe at My Recipes

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