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.
