Thai-Style Halibut with Coconut-Curry Broth

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I saw this on Healthy Appetite with Ellie Krieger yesterday morning, and when I went to Costco today, they had halibut, so I decided to give it a try. I'm glad I did! It was very good, although I felt it needed a little more lime juice at the table, and my husband agreed. The broth was delicious, and would have been nice with some crusty bread.
As it was, the brown rice and spinach left in the broth at the end was very satisfying. The husband gives it the thumbs up for a do-again, and I agree, it was very good.

Except for the spinach and fish, I had everything else that I needed in the pantry, which means this is the kind of recipe I could do at a moment's notice whenever I pick up some fish. That's always a plus.


You remember I'm not a food stylist, right? It actually tastes better than my presentation would suggest. If you click on the link to the recipe on the food network site, there is a better picture!

Thai-Style Halibut with Coconut-Curry Broth

Source: Healthy Appetite with Ellie Krieger

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
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

*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.

Yield: 4 servings

Episode#: EK0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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1 Comment

Great recipes. I made a couple of great recipes in the last few days. Wish I would have taken pictures, though. Still interested in a collaboration, of sorts?

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This page contains a single entry by adnohr published on April 1, 2007 4:33 PM.

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