This week's host for CEiMB is The Not So Skinny Kitchen. The recipe selected for our enjoyment was Thai-Style Halibut with Coconut-Curry Broth. I have to say that I was very, very, very, excited about this recipe because I have been using red curry paste alot lately and it has become one of my favorite things. Plus, we all love fish in this house and the whole thing together just sounded superb.
Amazing!!! This recipe got the best reviews of anything I have made in weeks. I had people scraping out the pan to get every last inch of the sauce to put on the halibut. The coconut milk and chicken stock tone down the red curry paste so that even my little ones loved it. The lime juice, cilantro, and scallions that are stirred into the sauce at the end, give the sauce an extra little zing.
We loved it. Serving it with brown rice and spinach is just perfect. I will definitely make this again. I splurged and bought halibut to go with this meal and I am glad I did, but I am sure that it would taste great with any other firm white fish. Great pick.
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth (I used chicken stock)
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
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
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 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.
Thai Salad with Peanut Dressing from Cooking Light this only makes 2 servings, so I doubled the recipe
Up Next- Coconut Cupcakes with Lime Buttercream