Thai-Style Halibut with Coconut-Curry Broth

Name: Thai-Style Halibut with Coconut-Curry Broth
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 473 milliliters cooked brown rice, for serving; 118 milliliters coarsely chopped fresh cilantro leaves; 680 grams halibut fillet, skinless; 118 milliliters light coconut milk; 2 Tbsps fresh lime juice; 473 milliliters low-sodium chicken broth; 3 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cooks Note); 1 teaspoons salt, plus 1/4 teaspoon, plus more for seasoning; 2 scallions, green part only, thinly sliced; 177 milliliters shallots, finely chopped (about; 4 servings Steamed spinach** (See Cooks Note); 2 teaspoons vegetable oil

Thai-Style Halibut with Coconut-Curry Broth requires approximately 27 minutes from start to finish. One portion of this dish contains about 37g of protein, 8g of fat, and a total of 340 calories. This recipe serves 4. It works well as an expensive main course. It is a good option if you're following a gluten free and dairy free diet. A mixture of shallots, brown rice, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

In a large saute pan, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Ingredients you will need

Shallot

Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Curry Paste

Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Ingredients you will need

Chicken Broth

Coconut Milk

Salt

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.

Ingredients you will need

Halibut

Shake

Fish

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Fish

Lime Juice

Green Onions

Cilantro

Spinach

Soup

Rice

Equipment you will use

Ladle

Equipment

Frying Pan

Ladle

Ingredients

Servings:

4servings

Freshly ground black pepper 473milliliters

cooked brown rice, for serving 118milliliters

coarsely chopped fresh cilantro leaves 680grams

halibut fillet, skinless 118milliliters

light coconut milk 2Tbsps

fresh lime juice 473milliliters

low-sodium chicken broth 3teaspoons

red curry paste*, or 2 teaspoons curry powder (See Cook's Note)1teaspoons

salt, plus 1/4 teaspoon, plus more for seasoning 2

scallions, green part only, thinly sliced 177milliliters

shallots, finely chopped (about 4servings

Steamed spinach** (See Cook's Note)2teaspoons

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.