Roasted Fish With Kabocha Coulis

By Sunset
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67a0feef17e2   •  6 Aug   •  Report
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4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)

About 1 tablespoon olive oil

Salt and pepper

6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)

1 tablespoon minced garlic

1/2 cup fat-skimmed chicken broth

1/2 cup tomato sauce

1 cup frozen shelled soybeans

2 tablespoons thinly sliced fresh chives or green onions

Kabocha coulis (see notes)

2 tablespoons chopped fresh basil leaves (optional)

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