Thai Style Halibut with Coconut Curry Broth

Thai Style Halibut with Coconut Curry Broth:
Food Network -- Ellie Krieger

2 teaspoons vegetable oil
4 shallots finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
4 (6 ounces halibut)
5 cups steamed spinach (make sure it's whole leaves)
1/2 cup coarsely chopped fresh cilantro
2 scallions, green part only, thinly sliced
2 Tablespoons lime juice (1 lime)
Pepper


In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown (about 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 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 6-7 minutes).

While fish is cooking, steam spinach in the microwave for about 2 minutes.  Chop cilantro and scallions.

Arrange spinach in bowls and when fish is done, place fish on top of spinach.  Stir the cilantro and scallions into the sauce and squeeze the lime juice into the sauce as well.  Season, to taste, with salt and pepper.  Ladle the sauce over the fish.

**Notes:  3/4 cup shallots might have been too much -- try 1/2 cup.  Also 1/2 cup chopped cilantro also seemed very cilantro-y.  Maybe try 1/3 cup next time.  The sauce was yummy -- not too spicy for kids.  I would have liked it spicier so, next time serve with Sciracha to kick it up for the adults.  Overall, very yummy***