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.
Prepare basmati rice per instructions on the box
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.
Heat the vegetable oil over medium heat
Add carrots and red peppers and cook for 3-5 minutes
Add shallots and continuously stir until they begin to brown
Add red curry paste and stir until aromatic, about 30 seconds
Add chicken broth, coconut milk, and a pinch of salt
Simmer until broth has slightly reduced
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
Portion the spinach evenly amongst four high rimmed plates or shallow bowls
Remove the fillets from the broth and position them over the plated spinach
With halibut removed, turn the heat off and add cilantro, lime, and scallions to the broth and cook for 30-45 seconds
Ladle the broth over the fish
Serve with the Basmati rice on the side
Thank you for posting this recipe! I am looking forward to receiving my Halibut and trying this delicious dish. I have tried the Wild Salmon and it is wonderfully tasty. It truly makes such a difference cooking with fresh fish and knowing where it is sourced from!