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FareShare Gazette -- July 2010 Recipes

FareShare Gazette -- July 2010 Recipes comes together with Peanut Oil, Garlic, Kosher Salt, Ground Cayenne Pepper, and Unsweetened Coconut Milk Stirred. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3/4 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Cook's notes: *You will need a cast-iron skillet to cook this dish.

2. 2

   Purviance says he sees a grill as a big outdoor oven. "Anything you can bake or braise, you can do on the grill, and it is especially easy on a gas grill," he says.

3. 3

   Prepare the grill for direct cooking over medium heat on one side and high heat on the other side.

4. 4

   Brush the cooking grates clean.

5. 5

   Prepare the sauce: In a 12-inch cast-iron skillet over direct medium heat warm the 3 tablespoons peanut oil.

6. 6

   Add onion and cook until it softens and begins to brown, about 5 minutes, stirring often.

7. 7

   Add garlic, ginger, coriander, paprika, turmeric, salt and cayenne.

8. 8

   Mix well and cook for 2 to 3 minutes, stirring often to avoid burning.

9. 9

   Add tomatoes (with juice) and coconut milk.

10. 10

    Taste and adjust seasoning, if needed.

11. 11

    Allow sauce to simmer for 5 minutes or so while you prepare the halibut.

12. 12

    To grill: Grill the fillets over direct high heat with the lid closed until they release easily from the cooking grate, 4 to 5 minutes, without turning.

13. 13

    Nestle the fillets into the sauce, close lid and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes.

14. 14

    5. Remove skillet from grill. Scatter the basil on top. Serve warm.