Roasted Fish with Kabocha Coulis
- 4 pieces boned, skinned halibut or other firm white fleshed fish
- 6 ounces of shiitake or portabella mushrooms
- 1-tablespoon olive oil
- Salt & pepper
- One tablespoon minced garlic
- ½ cup frozen shelled soybeans
- 1-cup tomato sauce
- ½ cup chicken broth (fat skimmed)
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons thinly sliced fresh chives
- Kabocha coulies
Rinse the fish and let it dry, then coat it with 2 tablespoons of olive oil. Season it with salt and pepper. Put the fish on a high heated nonstick pan and cook it for about 2-3 minutes until the bottom of the fish is lightly brown.
Put the pan on convection oven under 350° temperature for about 7-9 minutes until the fish bakes but looks moist on the middle. You can cut to test.
Now rinse and drain the mushrooms; trim off and discard stems for shiitakes (tough stem ends only for portabellas). Cut mushrooms into 1/2-inch chunks.
Take a non-stick pan and put it on medium high heat. Put mushrooms, garlic and 1-teaspoon oil and stir for five minutes until the mushrooms are limp. Add tomato sauce, soybeans and broth and simmer uncovered. Stir the mixture occasionally about 5 minutes, until the soybeans are tender to bite. Add 1-tablespoon chives and season with salt and pepper.
Mound a fourth of the soybean mixture in the center of each of four dinner plates. Top each mound with a piece of fish, pan-browned side up, and spoon Kabocha coulis equally around soybean mixture. Gently shake each plate to level coulis. Garnish fish with remaining tablespoon chives and scatter chopped basil over coulis if desired. Add more salt and pepper to taste.
Comments are closed