- 2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
(couldn't find the red curry paste, used green curry paste - I
think this makes it hotter - the dish opened my pores)
- 2 cups low-sodium chicken broth
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
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 (get the 90 sec pouch)
*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.
|Nutritional Analysis per Serving
|Total fat 8.7 grams
||Saturated fat 3 grams
|Protein 43 grams
||Carbohydrates 41 grams
|Fiber 2 grams
||Sodium 600 milligrams