Halibut in Thai Curry Sauce over Fresh Corn Polenta
Ingredients:
Fresh Corn Polenta
4 cups water
3/4 tsp salt
1 cup polenta
2 ears corn, kernels removed (2 TB reserved for curry below)
2 TB butter
Coconut Red Curry Sauce:
1 to 3 tsp red curry paste, or to taste
1 can (15 oz) coconut milk
1/4 cup fresh basil, chopped
3 tbsp fish sauce
2 tbsp brown sugar
2/3 cup chicken or vegetable stock
2 TB fresh lime juice
2 medium zucchini, chopped
2 medium red bell pepper, chopped
8 oz cremini mushrooms
2 TB corn kernels, (reserved from above)
11/4 lb halibut, skinned and cut into 4 pieces
Preparation:
In a heavy medium saucepan, bring four cups salted water to a boil.
Slowly add polenta and whisk continuously for one minute.
Reduce heat to low, cover and simmer 20 minutes, stirring periodically.
Add corn kernels to polenta and cook 5 more minutes.
Remove from heat, add butter, and mix well.
While polenta cooks, combine curry paste with coconut milk in a large heavy
skillet and simmer on medium low heat for 5 minutes.
Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and
chopped vegetables.
Simmer for 4 more minutes.
Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque
and cooked through, flipping once.
Set aside and keep warm.
Serve halibut over polenta with curry sauce ladled on top.
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