Halibut with Coconut and Red Curry Broth

Course: Main Dish

Cuisine: Halibut

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4 People

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Ingredients

• 4 MSC Halibut Fillets
• 2 tsp vegetable oil or any neutral cooking oil
• 1 carrot, julienned
• 1 red pepper, sliced lengthwise
• 2 shallots, finely chopped
• 2-3 tsp red curry paste (adjust for spiciness)
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/2 cup cilantro, roughly chopped
• 2 scallions, green part only, sliced on a diagonal
• ½ lime, squeezed (remaining quartered to serve)
• 2 cups basmati rice
• 5 cups steamed spinach

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Instructions

1. Prepare basmati rice according to the instructions on the box.
2. In a medium saucepan, add 3 tbsp of water and heat over medium-high heat. Add spinach and cook until wilted (3-4 minutes), then remove from heat and keep covered.
3. Heat vegetable oil in a pan over medium heat.
4. Add carrots and red peppers to the pan and cook for 3-5 minutes.
5. Add shallots and stir continuously until they begin to brown.
6. Add red curry paste and stir until aromatic, about 30 seconds.
7. Add chicken broth, coconut milk, and a pinch of salt. Simmer until the broth slightly reduces.
8. Season MSC halibut fillets with a pinch of salt and place them in the broth. Spoon the broth over the fillets, cover with a lid, and cook until the fish flakes easily, about 4-5 minutes.
9. Portion the steamed spinach evenly among four high-rimmed plates or shallow bowls.
10. Remove the halibut fillets from the broth and place them over the plated spinach.
11. Turn off the heat and add cilantro, lime juice, and scallions to the broth. Let it cook for 30-45 seconds.
12. Ladle the broth over the fish and serve with basmati rice on the side.