Sometimes, I throw a quick weeknight dinner together and it ends up being something quite amazing! In the words of my wife, it was “restaurant quality”. She’s a big time foodie, so i felt pretty awesome about that compliment! I can’t wait for you to taste the blend of coconut and ghee with the ginger and fresh parsley. It’s bright and fresh and the tender flake of the fish is perfect with the delicate squash noodles. Although there may seem to be a lot of steps, this recipe is simple and fast to prep and prepare. If you cannot find fresh halibut, any white fish will do. Mahi Mahi, Ono, Wahoo even a good Alaskan Cod will taste delicious with this sauce. You could also try this with scallops or shrimp.
- 4, 4-6oz servings, Pacific Halibut or other white fish
- 2-inch piece fresh ginger, grated with a fine microplane or another fine grater
- ½ cup chopped fresh parsley
- Salt and pepper
- 1/2 cup white wine or chicken stock
- 3 tablespoons ghee or grass-fed butter
- 3 tablespoons coconut cream*
- Juice of one lemon, or 2 T lemon juice
- 1 tablespoon finely chopped parsley
- Salt and Pepper
- 4 medium or 2 large yellow summer squash, spiralized
- 2 tablespoons ghee
- Salt and pepper
- Generously season the fish with salt and pepper
- Rub both sides with the freshly grated ginger
- Sprinkle both sides with the chopped fresh parsley
- Let fish sit in the refrigerator covered for 20-30 minutes to absorb flavors.
- When the fish is ready, heat a cast iron grill pan or heavy duty skillet to medium heat.
- Sear on one side and let cook until it is golden brown. Flip over to the other side and cook about 5 minutes or until done. Fish will be firm, white and flaky. Time will depend on the thickness of the filets.
- While the fish is cooking, heat a large stainless-steel skillet to high.
- Add the ghee and the spiralized squash noodles.
- Cook, tossing gently in the pan, 3-5 minutes until al dente done.
- Season with salt and pepper
- Take out of the pan and set aside in a large bowl.
- With the same pan from the noodles over low to medium heat, melt the ghee or butter and coconut cream, whisking together.
- Add in the wine and lemon juice, whisking to blend for 2 minutes while simmering, stirring constantly so it thickens slightly. Add more wine or broth if sauce is too thick.
- Stir in fresh parsley and season to taste with sea salt and pepper.
- Place a pile of squash noodles on the plate.
- A serving of fish goes right on top
- Spoon sauce directly over the fish.
*Coconut Cream: Place a regular can of coconut milk and put it in the refrigerator overnight. When you open the can, the “coconut cream” will have hardened and will be at the top of the can. Save this part for your ingredients. Use the remaining liquid in a smoothie!
Dinnerware by Lucy O’Neill Ceramics, Parker, CO