Thai-Style Halibut with Coconut-Curry Broth

There are so many tasty things you can do with a high quality cut of fish. I don't have a lot of experience cooking fish, or meat for that matter, so decided to try a different technique with this recipe.  I purchased some really lovely looking Halibut and decided to pair it with a coconut-curry broth.  Because of this I decided to try poaching the fish in the broth, to really help seep the tasty Thai flavor into the fish. It came together as an easy Sunday evening dinner, that is pretty too!

Servings: 2
Serving Size: 1
Points Plus: 6pp
Prep Time: 5 Minutes
Cook Time: About 7 Minutes
Level of Difficulty:

Ingredients
2 6-oz cuts of Halibut, skin removed
1 t olive oil
2 shallots, chopped
1 cup chicken broth or stock
1/2 cup light coconut milk
1/4 cup cilantro leaves, chopped
1 scallion, sliced, green part only
1 T fresh lime juice
Fresh ground pepper + Kosher salt

Directions
In a large Dutch oven, heat olive oil.  Add shallots and cook until they are soft, about 3 minutes. Add in the curry paste and stir, cooking about 30 seconds more. Add the chicken broth, coconut milk and a pinch of salt, allowing the mixture to simmer about 5 more minutes, until it has reduced by half.

Season Halibut with a pinch of salt and add it to the coconut broth mixture.  Use a spoon to coat the fish with the sauce. Cover your Dutch oven and cook the fish for about 3 minutes on each side.  You will know the fish is done cooking with it flakes easily.

Remove the fish from your pot and place it in a shallow bowl. Top with cilantro, scallions, black pepper and lime juice.  Ladle the sauce over the fish and enjoy!

Tip
As the recipe suggests, I also served this dish with a side of steamed spinach and brown rice!

XOXO - Katie

Recipe adapted from Food Network.