Poached Halibut with Sugar Bombs®
4Poached Halibut with Sugar Bombs®Serves 4
1010 Mins 35 Mins 45 Mins
- 3 Tbsp. extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced into rings
- 1 stalk lemongrass, thinly sliced into rings
- 1 teaspoon red-pepper flakes
- 1 container Sugar Bombs®, halved
- Kosher salt
- 1 tsp. fish sauce
- 1 tsp. lime zest
- 2 cups water
- 1-½ lbs. halibut, cut into 4 equal portions
- 1 cup cilantro leaves
- ½ cup Thai basil leaves
- 1 lime, sliced into wedges, for serving
- Heat extra-virgin olive oil in a medium skillet over medium heat. Add garlic, shallot, and lemongrass and cook, stirring often, until garlic and onion have softened, about 1 minute. Add chili flakes and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 12 to 15 minutes.
- Add fish sauce, lime zest, and 2 cups water to the pan. Allow sauce to thicken slightly, about 3 to 5 minutes. Season with Kosher salt to taste.
- Season the fish with Kosher salt and gently lay the pieces in the broth. Cover the skillet and cook until the fish is opaque and just cooked through, about 5 to 7 minutes.
- To serve, transfer the halibut and brothy Sugar Bombs® to a large shallow serving bowl or divide among four individual shallow bowls. Top with cilantro and Thai basil, and serve with lime wedges on the side.
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