Coconut and Lemongrass Poached Halibut with Collard Greens, Quinoa, and Wild Rice

The Complete Plate shows that weight maintenance, and weight loss, can be achieved through a balanced diet of ingredients that come together to meet both nutritional and caloric demands.

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Coconut and Lemongrass Poached Halibut with Collard Greens, Quinoa, and Wild Rice

Course Main Course

Ingredients

For the fish

• 100 g Halibut fillet with or without skin
• 1/2 cup Coconut milk canned
• 2 Lemongrass snapped in a few spots along the stalk
• 1/2 Red chili sliced

For the collard greens

• 1 tsp Grapeseed oil
• 1 clove Garlic minced
• 3 cups Collard greens stems removed, leaves roughly chopped

For the quinoa and wild rice

• 1/3 cup Cooked Wild Rice
• 1/3 cup Cooked Quinoa

Instructions

• Preheat the oven to 350°F.
• Place halibut in an ovenproof skillet. Add coconut milk, lemongrass, and chilies to the skillet.
• Cut parchment into a circle one-inch wider than skillet. Carefully cut 5 small slits in the center of parchment circle and place on top of skillet (this allow for steam to vent). Bake for 10–15 minutes, or until fish is opaque, flaky, and cooked through. (Safe internal temperature for fish is 158°F.)
• Meanwhile, make the collard greens. Heat oil in large skillet over medium-high heat, add garlic, and sauté for 1 minute, until fragrant. Add collard greens and sauté for 2–3 minutes, until tender.
• In a medium bowl, mix together wild rice and quinoa.
• To serve, make a bed of rice on a plate, top with collard greens, and place fish on top. Drizzle 1 Tbsp of coconut lemongrass sauce overtop and serve.

Excerpted from The Complete Plate by Lauren Klukas. Photographs by Lindsay Nichols. Copyright 2018 Lauren Klukas. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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