Thai-Style Halibut with Coconut-Curry Broth

2006, Ellie Krieger, All Rights Reserved
TOTAL TIME: 27 min
Prep: 10 min
Inactive Prep: --
Cook: 17 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

*Available in the Asian section of most supermarkets
**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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on January 22, 2013

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    Really great flavor, and pretty easy to make. I used mahi mahi instead of halibut, and added a little fish sauce to enhance the Thai flavor. I think this would also work well with something like tilapia or cod. I'll definitely be making this again.

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  • on January 29, 2012

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    this is a unique way to prepare fish, not to mention quite simple and fast. the tase is simply exploding.....great job

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  • on December 23, 2011

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    This sauce had such a great flavor, you wouldn't guess it was reduced fat. And I cooked some brown basmati rice in chicken stock to go with it, and it was so delicious! Great recipe.

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