The Plant Cafe Organic's pan seared coconut crusted halibut recipe
January 10th, 2010

Many New Year’s resolutions are all about deprivation and discipline – and, of course, rarely adhered to. Why not make a New Year’s resolution that speaks to your desires, that expands your horizons a little, that gives you an opportunity to suck some of the marrow out of life? Fling from a trapeze, take a painting class, make a new friend, and absolutely make certain to savor some new and ridiculously indulgent meals.

That final resolution is easy, considering San Francisco is one of the richest cities in culinary delights, brimming with restaurants for all tastes. So, if you’re looking to start the New Year by both indulging and staying healthy, you’re covered.

Let's start with The Plant Café Organic. It features everything from raw juice that goes down surprisingly well and leaves you energized enough to conquer San Francisco’s most brutal hills to brioche french toast that is so thick and vanilla-cinnamony you’d gladly eat a trough of it. There are also unique pizzas, soup, grilled ciabatta paninis, plant burgers made from everything nutritious to substantial dishes like The Plant’s pan seared coconut crusted halibut. And, an integral part of dining at The Plant is owner Matthew Guelke’s commitment to relying on the best local, organic ingredients -- often straight from farm to table.

Here are some recipes from Executive Chef Sascha Weiss:

Pan seared coconut crusted halibut
Juices: Spice red and green, and Skin Refresher
Have The Plant Cafe Organic make these for you:

The Plant Café Organic has a delicious and diverse menu. Here is a pan seared coconut crusted halibut recipe from executive Chef Sascha Weiss :

Pan seared coconut crusted halibut
Serves 4
For the coconut lime broth:

1 can coconut milk
1 cup vegetable stock
2 shallots, peeled and sliced into 1/8 inch slices
2 cloves garlic, peeled and smashed with the side of a heavy knife
1 Tablespoon ginner, peeled and roughly chopped
1 kaffier lime leaf, rinsed and thinly sliced
1-2 tablespoons lime juice
½ teaspoon agave nectar
Sea salt to taste
For the halibut:

4 5 oz pieces of local halibut, skin removed
½ cup dried coconut, small pieces untoasted
For the kale:

1 bunch green kale, curly or lacinato
For the coconut lime broth:
1. Heat a small sauce pan over medium heat, when hot add 1 teaspoon oil, shallots, garlic, lime leaf and ginger.
2. Continue to sauté stirring until they are fragrant and begin to soften.
3. Add the coconut milk and stock, allow the mixture to come to a simmer, lower heat to maintain a simmer and cook for 25 minutes. Remove from heat and allow to cool to room temperature
4. Pour the contents of the sauce into a blender, puree to combine the ingredients. Pour the puréed mixture through a fine strainer, press the pulp with the back of a spoon to remove as much sauce as possible.
5. Add the lime juice, agave and salt to the sauce. Taste and adjust as necessary.

For the halibut and kale:
1. Preheat oven to 400*
2. Wash and dry the kale, cut into ½ inch strips.
3. Pour coconut into a shallow bowl
4. Season scallops with salt and pepper, then dredge in the coconut
5. Heat oil in a medium sauté pan over medium-high heat.
6. When oil is hot, add 2 fish fillets and sear on both sides until browned, add the first two fillets back to the pan and finish in the oven. Allow to cook for 5-8 minutes until fish is cooked through
7. Heat a second pan over medium heat, add 1 tablespoon of a neutral oil add the kale and cook until wilted, 4-5 minutes. Season with salt and pepper.
For the dish:
1. reheat the coconut-lime broth
2. ladle 1/3 cup of broth into each of 4 bowls
3. place ¼ of the kale in a mound in the center of the bowl
4. top the kale with a piece of coconut crusted halibut


Pier 3 Café & Restaurant
Suite 108, Pier 3, The Embarcadero
San Francisco, CA 94111
Cafe & Take Out 415 984 0437
Restaurant (& reservations) 415 984 1973

Downtown Café
101 California (corner of Front & Pine)
415 693 9730 or 415 693 9732
Marina Café
3352 Steiner @ Chestnut
415 931 2777


Lela Juarez, SF Chef Recipes Examiner
January 12, 2010


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