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

(Photo coutesy of Foodnetwork.com)
This is such a DELICIOUS and GOURMET way to prepare Halibut. It only takes 10-15 mins of prep time and is so HEALTHY for you. My 2.5 yr old son even loves it. (Make sure you buy boneless halibut if feeding to kids.)

My friend B referred this recipe to me and I have made it a bunch of times ever since. It is sooo good and great way to get in a helping of fish.

http://www.foodnetwork.com/recipes/ellie-krieger/thai-style-halibut-with-coconut-curry-broth-recipe/index.html

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 (This is REALLY spicy so I only add a tiny bit)
2 cups low-sodium chicken broth
1/2 cup light coconut milk (I use the Organic Coconut Milk fromWhole Foods)
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed (I buy the frozen Halibut from Trader Joe's)
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
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.