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Steal this recipe: Halibut in Coconut curry sauce

Frank Bonanno shares a fresh and flavorful dish from his restaurant Mizuna

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updated 3:52 p.m. ET June 12, 2007

Phil Lempert
TODAY Food Editor
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In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK:  Rice Crusted Alaskan Halibut in Coconut Curry Sauce from Mizuna in Denver.

What could be more refreshing for a summer dish than fresh, wild-caught halibut from the cool waters of the Pacific Northwest? This week's "stolen" recipe puts a twist on this eco-friendly seafood with a coconut curry sauce reminiscent of Southeast Asian flavors. The coconut flavor will surely put you in the mood for summer, as it reminds you of warm, tropical destinations.

About the chef:  Frank Bonanno was shaped by culinary experiences at an early age. The aroma of fresh pastries and pastas made by his Italian grandmother permeated the Bonannos’ New Jersey home, and weekends were spent testing Julia Child recipes with his mother.

In March 2001, Bonanno, along with his wife Jacqueline, opened Mizuna in Denver’s historic Governor’s Park neighborhood. The menu is inspired by classic French techniques, but exhibits simplistic American fare. At Mizuna, Bonanno provides a unique working experience for his staff by allowing each cook to contribute dishes to the restaurant's seasonal menu, which changes monthly.

While food is the star at Mizuna, Bonanno feels that it is the staff that makes the dining experience exemplary. From knowledgeable servers to dedicated and creative chefs, Bonanno takes pride in selecting his team and is personally invested in their growth within the industry. As is evident in his restaurants, Bonanno feels that food is a way to express oneself and make people happy.

Rice Crusted Alaskan Halibut in Coconut Curry Sauce is served at Mizuna for $26.00. The recipe is for a serving size of two.


Rice Crusted Alaskan Halibut in Coconut Curry Sauce
Chef Frank Bonanno of Mizuna

INGREDIENTS

Rice Crusted Alaskan Halibut

• 3/4 pound Alaskan halibut
• Salt and pepper, to taste
• 1/2 egg
• 6 cups puffed rice (available at Asian markets)
• 1 Tbsp canola or olive oil
• 1/4 bunch cilantro, finely chopped
• Juice of 1/2 large lemon

Coconut Curry Sauce

• 1 yellow onion
• 1 1/2 garlic cloves
• 1/2 Tbsp olive oil
• 1 Tbsp yellow curry powder
• 1/2 tsp red curry paste
• 1 inch piece of ginger, peeled and sliced
• 1/2 can coconut milk
• 1 1/2 stalks lemongrass
• 2 lime leaves
• 1/2 large lime
• Salt & pepper to taste

Vegetables

• 1/2 eggplant
• 1/2 Tbsp olive oil
• 1 red pepper, roasted
• 1 yellow pepper, roasted
• 2 1/2 scallions, sliced, green and white separated
• 1/2 cup Edamame beans

Recipe continues below ↓
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DIRECTIONS

Rice Crusted Alaskan Halibut Steal This Recipe®
1. Preheat oven to 400 degrees
2. Cut halibut into two portions; season liberally with salt and pepper
3. In one bowl, beat egg; set aside
4. Place puffed rice in another bowl; warm canola oil in bottom of sauté pan on medium heat
5. Use a pastry brush to wash the presentation side of the halibut with egg; dip into puffed rice
6. Place halibut rice-side-down into warmed oil; sear on medium heat for about one minute
7. Finish cooking by placing sauté pan in oven for 8-10 minutes

Coconut Curry Sauce Steal This Recipe®
1. Finely chop onion and garlic; sweat in olive oil
2. Add yellow curry powder and red curry paste; sautee for another minute, stirring so the vegetables don't brown; turn heat to very low
3. Peel and slice ginger, combine with sauce; add coconut milk
4. Bind lemongrass and lime leaves with twine. Place sachet with sauce; simmer 20 minutes
5. Remove sachet. Puree remaining sauce in blender; pass through a chinois or cheesecloth for extra fine, smooth texture
6. Squeeze lime to finish with juice; add salt and pepper, to taste

Vegetables Steal This Recipe®
1. Cut eggplant into 1/4 inch strips; sauté in olive oil until tender
2. Cut red and yellow peppers into 1/4 inch strips, add to sauté pan
3. Finely slice scallions and separate the green from the white
4. Add scallion whites and Edamame beans to other cooking vegetables and warm throughout; keep warm

1. To serve, place some Coconut Curry Sauce in bottom of each bowl; add vegetables in the middle; place halibut on top.

2. Garnish with cilantro and chopped green scallions (separated in the Vegetables dish); drizzle with lemon juice.

MANAGE YOUR RECIPES


Mizuna
225 East 7th Avenue
Denver, CO 80203
(302) 832-4778
www.mizunadenver.com


Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.


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