Hidden Halibut: Spiced Halibut Hidden in Coconut Béchamel with Onions, Asparagus, and Goat Cheese - Recipe

Delicious Recipe for Lent

Serves 2 to 4

2 to 4 (6-oz.) Halibut Steaks

1/2 tsp. Kosher Salt

1 Garlic Clove

1/2 tsp. Coriander

1/8 tsp. Cayenne Pepper

1/2 Red Onion sliced thinly

8 Sprigs Asparagus chopped

2 T. Butter

3 T. All Purpose Flour

1 (13.5 oz.) can Coconut Milk

2 Eggs beaten

4 oz. Goat Cheese (Country Jack or other mild goat cheese)

     Preheat oven to 350 degrees Fahrenheit.  Grease a shallow heavy bottomed pan that is broiler safe.  Rinse and pat the halibut steaks dry with a paper towel.  Place them into the pan and sprinkle with salt.  Grate the garlic clove over the top of the two fish.  Sprinkle the coriander and cayenne pepper over the tops and rub in lightly.  Drop the onion and asparagus on top and around the fish, then set aside.

     In a sauce pan melt butter and add flour whisking continuously.  Turn off heat and slowly add the coconut milk still whisking.  Turn the heat back on to medium and whisk until thickened.  Do not boil or the fat will separate out of the sauce.  Remove from heat and drop a little of the sauce into the eggs with the whisk itself and whisk quickly.  Do this about eight times, then add the egg/sauce mixture to the coconut milk whisking to incorporate completely.  This will keep the eggs from scrambling.

     Pour the sauce over the fish and top with the cheese.  Bake on the middle rack of the oven uncovered for 30 minutes.  Finish by broiling on high until golden and the internal temperature is 160 degrees Fahrenheit.  Serve warm.