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Halibut with Coconut and Red Curry Broth
As a lover of Thai style cuisine, and especially red curry broths, there is a not a better fish to use than Halibut. Its firm texture holds up well as it poaches in the broth and continues to have a flaky moist texture.
alaska seafood 
Course Main Dish
Cuisine Halibut
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Halibut
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
alaska seafood 
Instructions
  1. Prepare basmati rice per instructions on the box
  2. In a medium saucepan, add 3 tbsp of water and turn on medium high heat. Begin adding spinach to saucepan until it has wilted entirely (3-4 minutes), remove from heat and keep covered.
  3. Heat the vegetable oil over medium heat
  4. Add carrots and red peppers and cook for 3-5 minutes
  5. Add shallots and continuously stir 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
  8. Simmer until broth has slightly reduced
  9. Season the MSC halibut fillets with a pinch of salt and then place in the broth. Spoon broth over the fillets and then cover with a lid and cook until the fish flakes easily, around 4-5 minutes
  10. Portion the spinach evenly amongst four high rimmed plates or shallow bowls
  11. Remove the fillets from the broth and position them over the plated spinach
  12. With halibut removed, turn the heat off and add cilantro, lime, and scallions to the broth and cook for 30-45 seconds
  13. Ladle the broth over the fish
  14. Serve with the Basmati rice on the side