Monday, January 6, 2014

Halibut Cheeks with Coconut Curry Sauce

I don't know about you but I like to have a glass of wine while I am cooking dinner.  Tonight was no exception.  I have this very nice Viognier from a Virginia vineyard.  The bottle was open I had a glass so I figure why not cook with it.  I used it in everything with the exception of the sweet potato. I always go by the motto of if you can't drink it, don't cook with it!

Halibut Cheeks with Coconut Curry Sauce
For the Coconut Curry Sauce:
1 can of coconut milk
2 teaspoons curry
1 teaspoon ground ginger
1/4 teaspoon cinnamon
Some wine (just to thin it out a little)
Sea salt to taste
In a mixing bowl, add coconut milk, curry, ginger and cinnamon; whisk together.  Add a little bit of wine.  Add some salt to taste.  Place milk ingredients into a small saucepan and simmer.  Whisk on occasion to keep it well mixed and adjust ingredients based on taste.  Cook until hot, don't let it boil.

For Halibut Cheeks:
Halibut cheeks
Coconut oil
Sea salt
Pat dry the halibut and sprinkle with a little bit of sea salt.  In a skillet add a little bit of coconut oil and heat over medium high heat.  Add halibut cheeks and let cook for about 4 minutes per side depending on the size of the cheeks.  I had one really large one that took a while, while the others were done much quicker.  Remove the cheeks that are done to a serving dish.

Serve cheeks over sauteed kale.  Drizzle sauce over halibut cheeks and kale.

Sauteed Kale
1 large bunch of kale, washed, stems removed
2 shallots, minced
Sea salt
Some wine
Coconut oil
In a large skillet add a little bit of coconut oil and heat over medium high heat.  Add shallots, cook for 1 minute.  Add kale and toss with coconut oil and shallots.  Continue to stir so that the kale cooks evenly.  Add a small amount of wine and quickly cover skillet.  Cook for about 5-10 minutes, just until kale begins to wilt and turn a bright green.  Remove from skillet to a serving bowl.  Cover until ready to serve.

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