I have been wanting to try this recipe for a long time, finally got around to making it last night. It is very good. Somehow I forgot to by spinach, so it was just fish, sauce and rice (with a greek salad on the side – flavors totally didn’t go but I had just gotten some garden fresh cucumbers) Halibut was on sale so I used it, but any white fish would work great, I am planning on trying it with chicken as well. If you aren’t a big cilantro fan you can leave it out or use less.
- Thai-Style Halibut with Coconut-Curry Broth
- This cooks up fast, great with a glass of white wine.
- Ingredients
-
- 2 T vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste
- 2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 2 cups cooked brown rice, for serving
- Preparation
-
- **Steam or microwave 5 cups of washed baby spinach for 2 minutes
- In a large saute 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, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 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 the 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.
Calories 418
Fat 8.7g
Total Carbohydrates 41g
Fiber 2g
Protein 43g