Thai Styled Halibut with Coconut Curry Broth
2 teaspoons of vegetable oil
4 shallots, finely chopped (about ¾ cup)
2 ½ teaspoons red curry paste
2 cups of low sodium chicken broth
½ cup coconut milk
½ teaspoon salt, plus ¼ teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
½ cup coarsely chopped fresh cilantro leaves
2 scallions, green part only thinly sliced
2 tablespoons fresh lime juice
freshly ground black pepper
2 cups of cooked brown rice, optional for serving
In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring until fragrant, about 30 seconds. Add the chicken broth, coconut milk, ½ teaspoon of salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with ¼ teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until fish flakes easily with a fork, about 7 minutes
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season to taste with salt and pepper. Ladle the sauce over the fish and serve with rice.