Calabash Lemongrass-Crusted Fresh Catch with Tomato Ginger Sauce, 38 Ounce, $15.99
Impress a guest or loved one with our latest fresh catch dish. It’s full of flavor and fancy without fuss, containing a symphony of flavors and textures. Be prepared to provoke a Hana Hou.<br><br>
<b>CALABASH INGREDIENTS</b><br>
<ul>
<li>Mini-tomatoes</li>
<li>Shallot</li>
<li>Chives</li>
<li>Lemon</li>
<li>Fresh seasonal fish</li>
<li>Ginger Lemongrass Crust</li>
<li>White wine</li>
<li>Ginger Scallion Butter</li>
<li>Black sesame seeds</li></ul>
<b>YOU’LL ALSO NEED</b><br>
<ul>
<li>Salt and pepper</li>
<li>Vegetable or other neutral-flavored oil</li></ul>
<b>SUPPLIES</b><br>
<ul>
<li>Shallow dish (for breading)</li>
<li>Rimmed baking pan</li>
<li>Foil or parchment paper</li>
<li>Nonstick cooking spray</li>
<li>Medium nonstick frying pan (10-inch)</li></ul>
<b>INSTRUCTIONS</b><br>
<ol>
<li>Preheat oven to 400 degrees.</li>
<li>Wash and dry produce. Keep ingredients separate.</li>
<li>Halve mini-tomatoes. Halve and peel shallot; mince. Thinly slice chives. Quarter lemon; juice two quarters and reserve the rest.</li>
<li>Season both sides of fish filets with salt and pepper. Place Ginger Lemongrass Crust in shallow dish. Place filets in crust mix, press gently and coat to completely cover fish.</li>
<li>Line a baking pan with foil or parchment paper; spray lightly with cooking spray. Place filets on baking sheet pan. Drizzle with vegetable oil. Bake in pre-heated oven about 15-18 minutes, until crust turns golden brown and filets yield easily when pierced with a fork.</li>
<li>To make the sauce, heat 1 tablespoon olive oil in a medium frying pan over medium-high. Add shallots; cook about 2 minutes, until softened. Pour white wine into pan with shallots, scrape up any browned bits, reduce for 1-2 minutes. Add tomatoes and cook for another 8 minutes until tomatoes start to break down, releasing juices. Turn off heat and add the Ginger Scallion Butter, stirring until butter melts, creating a creamy-textured sauce. Fold in half of the chives and black sesame seeds. Taste and season with salt, pepper and lemon juice as desired. </li>
<li>To serve, divide sauce between two plates and place a fish file on top. Garnish with chives and lemon wedge. Serve immediately while fish is still crispy.</li></ol>
