HALIBUT IN RED CURRY COCONUT MILK

Halibut in Red Curry Coconut Milk image

Provided by Sherry Blizzard

Categories Seafood

Time 20m

Number Of Ingredients 13

1 lb halibut, skinned and cut into 2" chunks
6 green onions, sliced thin (some of the green tops too)
1 c chicken broth
13 1/2 oz coconut milk, unsweetened
3 Tbsp red curry paste (more if you like it really spicy)
2 Tbsp lime juice
6 c fresh spinach or a mix of spinach, kale and collards
1 large potato, baked (skin on) and sliced 1/2" thick circles
1 c brown rice, cooked
GARNISH:
1/4 c cilantro, chopped
salt and pepper to taste
2 Tbsp chili oil (wolfgang puck's recipe)

Steps:

1. This is what you will need.
2. Add onions to a large/deep skillet and saute lightly in oil. I keep a bottle of Wolfgang Pucks Chili Oil on hand at all times. I use it for many things when I want to kick up the taste
3. Add broth, coconut milk red curry and lime juice. Cook over med-high heat until bubbly and thoroughly incorporated.
4. Add halibut pieces, cover with a lid and saute gently over medium heat (about 6-8 minutes or until fish is done).
5. Remove fish to a serving dish/platter, add the spinach to the sauce and saute only until it is almost wilted.
6. Add the cooked, sliced potatoes to the sauce and remove from heat. Let sit covered for 7 minutes to heat the potatoes. Pour sauce over fish and serve over brown rice. Garnish the whole affair with chopped cilantro.
7. **In the interest of time, I used Seeds of Change already cooked brown rice (microwaveable). You can save yourself some serious change and make rice from scratch. That bag cost $6 compare that to unprepared rice! I won't do that again. White rice is also just as good--I just like the nutty flavor of brown.