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


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

Ingredients:
  • 1 large eggplant (about 1 1/4 pounds)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon
  • 1/2 teaspoon vegetable oil
  • 1 8-ounce tomato, peeled, seeded, diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon grated peeled fresh ginger
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup bottled clam juice
  • 1 lemongrass stalk, bottom 3 inches only, thinly sliced
  • 4 6-ounce halibut fillets
  • 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)
  • Daikon radish sprouts (for garnish)
  • Microgreens (for garnish; optional)
Directions:
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