Barely Poached Halibut with Broccolini
Coconut and Lemongrass Broth

Ingredients
4 4 ounce Halibut Filets
2 Quarts chicken or Vegetable Stock
1 Stalk fresh lemongrass
3 Dried Thai Chili Peppers
1 2 inch piece peeled Ginger
5 Garlic Cloves, 3 smashed, 2 sliced
_ Bunch fresh Cilantro
1 Can Coconut Milk
8 Shitake Caps, Sliced Thin
1 Head Broccolini, cut in 2 inch lengths
_ Cup Edamame, Steamed and Shelled
1 Tablespoon Butter
Salt & Freshly Ground Pepper

Procedure

• Place Halibut filets in heavy baking dish and season both sides of fish with salt & freshly ground black pepper. Allow fish to come to room temperature.
• Place chicken or vegetable stock in large pot and bring to a simmer. Using the back of a knife or heavy cleaver bruise the stem of the lemongrass to release its perfume. Roughly chop lemongrass and add to simmering stock. Add Thai chili, Ginger and smashed garlic to stock. Allow stock to gently simmer for 30 minutes.
  
• Strain stock through a fine strainer into a clean pot, pressing on solids. Return strained broth to a simmer.
• Place a skillet over moderate heat and melt butter in skillet. Add sliced garlic to skillet and cook for 1 minute. Add broccolini to skillet and cook for 10 minutes till broccolini is tender. Add sliced shitake and edamame to broccolini and cook for 2 minutes till heated through. Season with salt and freshly ground pepper. Keep warm.
• Pour _ of simmering stock over seasoned halibut filets to cover. Allow to poach for 2-3 minutes.
• Return remaining broth to a boil and add coconut milk to broth. Taste and adjust seasoning with salt and pepper.
• Spoon broccolini mixture onto center of soup plate. Top broccolini with a halibut filet and pour coconut broth around.