CEiMB- Thai-Style Halibut with Coconut-Curry Broth and Thai Salad with Peanut Dressing

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.

Since I can't seem to ever get enough veggies in at one meal and we all love salad, I decided to serve the Thai Salad I saw in a recent issue of Cooking Light alongside the halibut. The peanut dressing was really thin, but the flavors were good.

This was a great, healthy meal that pleased everyone at the table.

Go see what the other Ellies' thought of this recipe by visiting the Craving Ellie Blogroll!

Thai-Style Halibut with Coconut-Curry Broth 2006, Ellie Krieger
Ingredients
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 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
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.

Thai Salad with Peanut Dressing from Cooking Light this only makes 2 servings, so I doubled the recipe

"These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish." —Maureen Nibecker, Honokaa, Hawaii

Dressing:

3 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon chopped green onions

1 tablespoon reduced-fat peanut butter

1 tablespoon low-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon dark sesame oil

2 teaspoons dry-roasted peanuts

Salad:

2 cups mixed baby salad greens

1/2 cup fresh bean sprouts

2 tablespoons vertically sliced red onion (I omitted this)

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

6 baby carrots, peeled (I used matchstick carrots)

4 cherry tomatoes, quartered (I used plum tomatoes)

1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.

2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.


Up Next- Coconut Cupcakes with Lime Buttercream