Friday, April 6, 2012

Roasted Halibut with Banana Coconut Curry Sauce

Why is it on any given school day the girls will happily sleep past 7am, but on a holiday like today, they are both up early?  In particular, Big A was up at 6:15am!!  Oh well, such is the life of parents of young kids, huh?

Now, this isn't a strictly Passover recipe, but can easily be Passoverized (is that an actual verb?).  I just had to share because it turned out so tasty.

I often bake with bananas but I've never cooked with them until now. I got thinking about how frequently I use tropical fruits, such as pineapple and mango, to naturally sweeten curries and stir-fries, so why not try bananas?

A Google search led me this recipe:, which peaked my interest. Of course, I modified it significantly, but the central flavours are the same.

At first I was worried the banana flavour would be too sweet or overpowering, but the sourness of the lime, the saltiness of the fish sauce, and the tang of the vinegar balance it out nicely.  I love finding new flavour combinations and this is a definite keeper.

You can make this a Passover meal by replacing the rice vinegar with coconut vinegar and replacing the fish sauce with plum vinegar (which is more salty than acidic), and then serving it over quinoa instead of rice.

Roasted Halibut with Banana Coconut Curry Sauce

2 lb halibut fillets or other firm-fleshed white fish
Juice and zest of 1 lime

1 tsp vegetable oil
1 onion, minced
2 shallots, minced
2 cloves garlic, minced
1/4 cup fresh ginger, finely chopped
2 tbls fresh lemongrass, minced
1 tbls yellow curry powder
2 tbls fish sauce
4 tbls rice vinegar
2 ripe bananas, mashed
1 can light coconut milk
1 bunch green onions, sliced
A few handfuls fresh cilantro, finely chopped

Saute onion, shallots, garlic, ginger, lemongrass and curry powder in oil in a large skillet over medium heat for about 5 minutes.  Add fish sauce, vinegar and mashed bananas and turn heat down to medium low.  Pour in coconut milk and lime juice and simmer for about 20 minutes.  Season to taste.  Add green onions and cilantro just before serving.
For the fish, place fillets on a foil-lined baking sheet and spinkle with lime zest.  Season to taste, with salt and pepper.  Roast in the oven at 425F for 8-12 minutes (depending on thickness of fillets) until cooked.  Place fillets on a bed on brown jasmine rice or quinoa and spoon sauce over top.  Serves 4.

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