for the halibut

Even thought I live in a "coastal" state, reasonably priced seafood is still out of reach. However, I am blessed to live in a multicultural city where ethnic ingredients are available just about anywhere. We love to eat Thai food, but it comes at a price and if you add fresh seafood and some libations, you end up with a substantially sized bill at the end of your meal. That being said, I have taken it upon myself to learn various ethnic styles of cooking to provide relief to my credit cards. Luckily the stars were on my side yesterday. Not only were we craving Thai food, but fresh wild halibut happened to be on sale. The spice of this dish is tamed when paired with a German-style Riesling or Gewürztraminer

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

Steamed spinach
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.