Pan-Roasted Atlantic Halibut, Mussels, Carolina White Rice and Green Curry

Straw Valley Food & Drink, Durham, North Carolina, Fred Dexheimer and Adam Rose - July/August 2014

Thai green curry: (yields 1.25 qts.)

  • 1 Tbsp. cumin seeds
  • 2 1/2 Tbsps. coriander seeds
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. yellow Madras curry
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 1/4 cup garlic, chopped
  • 1/2 bunch cilantro, with stems
  • 2 jalapeños, chopped, with seeds
  • 1/4 cup ginger, chopped
  • 1 cup shallots, chopped
  • 1 cup peanut oil
  • coconut milk
  1. Toast cumin seeds, coriander seeds, and peppercorns in skillet 5 to 6 minutes; grind to fine powder in spice mill; reserve.

  2. Combine Madras curry, lime juice, fish sauce, garlic, cilantro, jalapeños, and ginger in food processor; pulse to combine; puree 1 minute until smooth.

  3. Add shallots and toasted spices; puree; with motor running, add peanut oil.

  4. Combine mixture with coconut milk in 2 to 1 proportion; place in saucepan over heat; bring to a simmer; remove from heat; reserve.

Pickled shallots: * 1 beet, quartered * 1 cup Champagne vinegar * 1/4 cup granulated sugar * 1/4 cup kosher salt * 2 cups shallots, thinly sliced into rings

  1. Heat oven to 350°F.

  2. Place beet in small roasting pan with 2 cups water; cover with foil; roast 1 hour; strain liquid; reserve; discard solids.

  3. Add 1 cup beet water to vinegar, sugar, and salt; bring to aboil; pour liquid over shallots to cover; cool at room temperature; reserve.

Mussels:

  • 1 Tbsp. cooking oil
  • 1 tsp. ginger, minced
  • 1/2 tsp. garlic, minced
  • 1 tsp. scallion, thinly sliced
  • 12 mussels
  • 1/4 cup white wine

Heat oil in a pan; add all remaining ingredients; remove mussels from pan once open; remove mussel meat from shells; reserve.

Halibut:

  • 2 Tbsps. cooking oil
  • salt
  • black pepper, freshly ground
  • 26 oz. North Atlantic halibut fillet (taken from a large fish), cut into 4 to 6 oz. portions
  • 2 oz. unsalted butter, cut into 1/2 oz. pieces
  • jasmine rice, cooked
  • mint
  • cilantro
  1. Split oil into 2 cast-iron pans; heat until just shy of smoking point; season fish; place presentation-side down into pan; add 1/2 oz. butter to each pan; cook until golden brown, 3 to 4 minutes; flip fish; add remaining 1/2 oz. butter to each pan; cook fish through; remove from pan; reserve, keeping warm.

  2. Place 1/3 cup rice in each serving bowl; rest fish against rice; spoon green curry around the fish and rice; garnish with 3 mussels and salad of torn mint, torn cilantro, and pickled shallots.