From Chef-Proprietor Frank Bonanno
This week's "stolen" recipe from Chef-Proprietor Frank Bonanno of Mizuna in Denver, Colorado is a feast for the taste buds and surprisingly easy to prepare at home.
What could be more refreshing for a summer dish than fresh, wild-caught halibut from the cool waters of the Pacific Northwest? This recipe puts a twist on this eco-friendly seafood with a coconut curry sauce reminiscent of Southeast Asian flavors. The coconut flavor will surely put you in the mood for summer, as it reminds you of warm, tropical destinations.
In March 2001, Bonanno, along with his wife Jacqueline, opened Mizuna in Denver's historic Governor's Park neighborhood. The menu is inspired by classic French techniques, but exhibits simplistic American fare. At Mizuna, Bonanno provides a unique working experience for his staff by allowing each cook to contribute dishes to the restaurant's seasonal menu, which changes monthly.
While food is the star at Mizuna, Bonanno feels that it is the staff that makes the dining experience exemplary. From knowledgeable servers to dedicated and creative chefs, Bonanno takes pride in selecting his team and is personally invested in their growth within the industry. As is evident in his restaurants, Bonanno feels that food is a way to express oneself and make people happy.
About the chef: Frank Bonanno was shaped by culinary experiences at an early age. The aroma of fresh pastries and pastas made by his Italian grandmother permeated the Bonannos' New Jersey home, and weekends were spent testing Julia Child recipes with his mother.
225 East 7th Avenue
Denver, Colorado 80203
Rice Crusted Alaskan Halibut in Coconut Curry Sauce is served at Mizuna for $36.00.
The recipe is for a restaurant serving size of two.
Rice Crusted Alaskan Halibut Ingredients:
3/4 pound Alaskan halibut
Salt and pepper, to taste
6 cups puffed rice (available at Asian markets)
1 Tbsp canola or olive oil
1/4 bunch cilantro, finely chopped
Juice of 1/2 large lemon
Coconut Curry Sauce Ingredients:
1 yellow onion
1 1/2 garlic cloves
1/2 Tbsp olive oil
1 Tbsp yellow curry powder
1/2 tsp red curry paste
1 inch piece of ginger, peeled and sliced
1/2 can coconut milk
1 1/2 stalks lemongrass
2 lime leaves
1/2 large lime
Salt & pepper, to taste
1/2 Tbsp olive oil
1 red pepper, roasted
1 yellow pepper, roasted
2 1/2 scallions, sliced, green and white separated
1/2 cup Edamame beans
Rice Crusted Alaskan Halibut Steal This Recipe® Step by Step Instructions:
Preheat oven to 400 degrees.
Cut halibut into two portions; season liberally with salt and pepper.
In one bowl, beat egg; set aside.
Place puffed rice in another bowl; warm canola oil in bottom of sauté pan on medium heat.
Use a pastry brush to wash the presentation side of the halibut with egg; dip into puffed rice.
Place halibut rice-side-down into warmed oil; sear on medium heat for about one minute.
Finish cooking by placing sauté pan in oven for 8-10 minutes.
Coconut Curry Sauce Steal This Recipe® Step by Step Instructions:
Finely chop onion and garlic; sweat in olive oil.
Add yellow curry powder and red curry paste; sautee for another minute, stirring so the vegetables don't brown; turn heat to very low.
Peel and slice ginger, combine with sauce; add coconut milk.
Bind lemongrass and lime leaves with twine. Place sachet with sauce; simmer 20 minutes.
Remove sachet. Puree remaining sauce in blender; pass through a chinois or cheesecloth for extra fine, smooth texture.
Squeeze lime to finish with juice; add salt and pepper, to taste.
Vegetables Steal This Recipe® Step by Step Instructions:
Cut eggplant into 1/4 inch strips; sauté in olive oil until tender.
Cut red and yellow peppers into 1/4 inch strips, add to sauté pan.
Finely slice scallions and separate the green from the white.
Add scallion whites and edamame beans to other cooking vegetables (separated in dish) and warm throughout; keep warm.
Chef's Serving Suggestion:
To serve, place some Coconut Curry Sauce in bottom of each bowl; add vegetables in the middle; place halibut on top.
Garnish with cilantro and chopped green scallions (separated in the Vegetables dish); drizzle with lemon juice and serve.