Thai-Style Halibut with Coconut-Curry Broth

This delicious coconut curry dish is a wonderful addition to a recipe collection. Using some fresh halibut is such a great change from the standard chicken I tend to use.  It's such a quick recipe; dinner is on the table within 30 minutes!

Menu

Coconut Curry Halibut

served with fluffy rice and steamed vegetables

Coconut Curry Halibut

Ingredients:

2 tsp oil

4 shallots, finely chopped (3/4 cup)

2 12 tsp red curry paste

2 cups low sodium chicken broth

1/2 cup coconut milk

1/2 tsp salt

4 (6 oz) pieces halibut fillet, skin removed

steamed spinach

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tbsp fresh lime juice

freshly ground black pepper

2 cups cooked rice

In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, salt, and simmer until reduced to 2 cups, about 5 minutes.

Season halibut with 1/4 tsp salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork, 7-10 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates.  Top with fish fillets.  Stir cilantro, scallions (green onion), and lime juice into the sauce and season with salt and pepper.  Ladle the sauce over the fish and serve with rice and vegetables.

Enjoy!