Chilean Out

I've started to drink more and more coconut water- 
1) because it comes in this killer, gigantic can 
and 2) because it is crazy refreshing, hydrating, energizing, has just a hint of something sweet (but theres no added sugar), and i guess, puts me in an exotic mood


After my DAT session, which certainly allowed me to work up an appetite-i went over to the sunflower market and bought my first piece of raw fish here in denver, Chilean sea bass, and i decided to have a medley of veg-brown button mushrooms, broccoli, and red onions in a coconut-lemon-thyme broth.

There was one time last summer where i was fortunate to find these luscious, purple japanese eggplants (at the opening of the newest wegmans)- i knew id do a curry (i also bought several varieties of currys there too)- 
i love to add greek yogurt to currys becuase it adds a tangy flavor and a creamy texture-
BUT i completely ruined those gorgeous eggplants because the pot was far too hot and when i added to yogurt-it curdled into this fibrous, rough cheese. grrrooossssssss
and very sad.

Therefore, i have been hesitant to add yogurt since


and while i am not working with yogurt in this dish, i was still working with coconut milk, a creamy, white product, and so, as they repeat constantly on top chef-i was taking a risk


For the broth:
i turned the range onto low heat and added the coconut milk, a ton of thyme, water, lemon juice, a little chicken bouillon, and salt-i let the flavors stew and meld together for ages


For the veg:
i simply chopped-added to onions to the skillet first (which had been Pammed) with some salt and thyme until slightly softened (i want them to still have a bit of a bite to 'em)
then added the broc and mushrooms with just a smidge of lemon juice and salt


For the fish:
what made me do this> i havent a clue-
but i poached the fillet in the broth and then used the veg skillet to get a crispy bottom


Ladeled the broth down in the bowl, then the fish, the veg around 
And devoured it