Lunch

Charred Halibut with Turmeric-Coconut Broth, Crispy Kale & Burnt Garlic Chips

Name: Charred Halibut with Turmeric-Coconut Broth, Crispy Kale & Burnt Garlic Chips
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin on, pin bones removed; 2 tbsp ghee; sea salt and black pepper; 1 cup full-fat coconut milk; 2 cups light vegetable or seafood stock; 1 tbsp turmeric powder; 1 tbsp ginger, freshly grated; 2 black cardamom pods, cracked; 1 bay leaf; 1 tbsp fish sauce; ½ lime, juiced; 3 cups lacinato kale, center ribs removed; 6 garlic cloves, very thinly sliced on mandoline; 3 tbsp neutral oil for frying; ¼ tsp red chili flakes; Fresh cilantro leaves for finish; 1 tbsp roasted sesame oil

A composed lunch of rare elegance: pan-seared halibut with a blistered crust, served in a silky turmeric-coconut consommé infused with ginger and black cardamom, scattered with crispy deep-fried kale and burnt garlic chips that provide sharp, complex foil to the creamy broth.

847cal 41gprotein 14gcarbs 72gfat 12min prep 28min cook 2serves

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