Halibut and Rice with Cheese Sauce
Let’s begin by gathering our ingredients for Poached Halibut in Coconut Curry Sauce:
Ingredients:
2 tablespoons olive oil
24 ounces fresh spinach
salt and pepper to taste
3 shallots, diced
1 tablespoon red curry paste
1 ½ cups chicken broth
14 oz coconut milk
½ teaspoon sugar
2 halibut fillets
¼ cup cilantro
¼ cup green onions
1 half of a lime, juiced
Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat.
Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant.
Add the 1 tablespoon curry paste, followed by the 1 1/2 cup chicken broth, 14 oz. coconut milk, and 1/2 teaspoon sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed.
Cut halibut into manageable sized pieces. Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5-7 minutes.
To the curry broth, stir in the 1/8 cup cilantro, 1/8 cup green onion, and the juice of half a lime.
Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach. Ladle the broth over each of the halibut fillets. Garnish with fresh cilantro and green onion. Plate to serve. Enjoy!
Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Poached Halibut in Coconut Curry Sauce.
If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
Poached Halibut in Coconut Curry Broth
Wild Alaska halibut fillets poached in a spicy sweet Thai coconut red curry broth and served over sautéed spinach
Ingredients:
- 2 tablespoons olive oil 24 ounces fresh spinach salt and pepper to taste 3 shallots, diced 1 tablespoon red curry paste 1 ½ cups chicken broth 14 oz coconut milk ½ teaspoon sugar 2 halibut fillets ¼ cup cilantro ¼ cup green onions 1 half of a lime, juiced
Instructions:
Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat. Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant. Add the 1 tablespoon curry paste, followed by the 1 1/2 cup chicken broth, 14 oz. coconut milk, and 1/2 teaspoon sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5-7 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that). To the curry broth, stir in the 1/8 cup cilantro, 1/8 cup green onion, and the juice of half a lime. Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach. Ladle the broth over each of the halibut fillets. Garnish with fresh cilantro and green onion.
Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat. Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant. Add the 1 tablespoon curry paste, followed by the 1 1/2 cup chicken broth, 14 oz. coconut milk, and 1/2 teaspoon sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5-7 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that). To the curry broth, stir in the 1/8 cup cilantro, 1/8 cup green onion, and the juice of half a lime. Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach. Ladle the broth over each of the halibut fillets. Garnish with fresh cilantro and green onion.
Related posts
Damn, thank you so much for posting this! It is going to aid me when I order Coconut Milk at the store! Fab!