GRILLED HALIBUT RECIPES RECIPES

Name: Thai-Style Halibut with Coconut-Curry Broth
Cook time: 27 min
Total time: 27 min
Yield: 4 servings
Cuisine: asian
Ingredients: 2 teaspoons vegetable oil; 4 shallots, finely chopped (about 3/4 cup); 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note); 2 cups low-sodium chicken broth; 1/2 cup light coconut milk; 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning; 4 (6-ounce) pieces halibut fillet, skin removed; 5 cups baby spinach, washed; 1/2 cup coarsely chopped fresh cilantro leaves; 2 scallions, green part only, thinly sliced; 2 tablespoons fresh lime juice; Freshly ground black pepper; 2 cups cooked brown rice, for serving

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH RECIPE …

Thai-Style Halibut with Coconut-Curry Broth Recipe … image

Provided by Ellie Krieger

Categories main-dish

Total Time 27 minutes

Cook Time 27 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 418 calorie, FatContent 8.7 grams, SaturatedFatContent 3 grams, SodiumContent 600 milligrams, CarbohydrateContent 41 grams, FiberContent 2 grams, ProteinContent 43 grams

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH RECIPE …

Thai-Style Halibut with Coconut-Curry Broth Recipe … image

Provided by Ellie Krieger

Categories main-dish

Total Time 27 minutes

Cook Time 27 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 418 calorie, FatContent 8.7 grams, SaturatedFatContent 3 grams, SodiumContent 600 milligrams, CarbohydrateContent 41 grams, FiberContent 2 grams, ProteinContent 43 grams

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