Thai-Style Halibut with Coconut-Curry Broth
Jeanette Keyes
This is a wonderful, mild dish with a beautiful presentation by Ellie Krieger of FoodTv.
ingredients
- 2 tsp. vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 tsp. red curry paste or 2 tsp. curry powder
- 2 cups low-sodium chicken broth
- 1/2 cup Light coconut milk
- 1/2 tsp. salt, plus 1/4 tsp., plus more for seasoning
- 4 (6 oz) pieces halibut fillet, skin removed.
- 8 cups (1 lb) of steamed baby 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
- 4 cups cooked rice, for serving
directions
- 1
In a large saute pan, heat the oil over moderate 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, 1/2 tsp. salt and simmer until reduced to 2 cups-about 5 minutes.* This can all be done before guests arrive.
- 2
Season the 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, about 7 minutes.
- 3
Arrange a pile of steamed spinach in the bottom of 4 soup plates (preferably warmed). 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.
notes
Make sure you use Light Coconut Milk.
Source: Jeanette Keyes
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