Poached Halibut in Thai...Poached Halibut in Thai Coconut Curry Broth

Name: Poached Halibut in Thai Coconut Curry Broth
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: 1 (14 ounce) can coconut milk (I used lite); 1 ½ cups chicken broth; ¼ cup cilantro, plus more for serving; 2 cups steamed jasmine rice (optional); ¼ cup green onions, sliced on the bias, plus more for serving; 4 wild Alaska halibut fillets; 1 half of a lime, juiced (cut the other half into wedges for serving); lime wedges; 2 tablespoons olive oil; salt and pepper to taste; 3 shallots, diced; 24 ounces fresh spinach

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

18 Minutes

🍳

Cook Time

45 Minutes

⭐

Difficulty

Medium Level

Poached Halibut in Thai Coconut Curry Broth is a gluten free, dairy free, and pescatarian recipe with 4 servings. For $16.57 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One serving contains 833 calories, 86g of protein, and 37g of fat. It is brought to you by Alaska from Scratch. 2793 people were glad they tried this recipe. Plenty of people really liked this Indian dish. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up coconut milk, thai curry paste, green onions, and a few other things to make it today. With a spoonacular score of 99%, this dish is great. Users who liked this recipe also liked Halibut with Coconut and Green Curry, Thai Coconut Curry Lentil Soup, and Thai Coconut Curry Soup.

DeliciousTastyWell Prepared

Ingredients

•1 (14 ounce) can coconut milk (I used lite)

•1 ½ cups chicken broth

•¼ cup cilantro, plus more for serving

•2 cups steamed jasmine rice (optional)

•¼ cup green onions, sliced on the bias, plus more for serving

•4 wild Alaska halibut fillets

•1 half of a lime, juiced (cut the other half into wedges for serving)

•lime wedges

•2 tablespoons olive oil

•salt and pepper to taste

•3 shallots, diced

•24 ounces fresh spinach

Cooking Instructions

01
Heat 1 tablespoon olive oil in a deep skillet over medium heat.
02
Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down.
03
Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat.
04
Add the other tablespoon of olive oil to the pan.
05
Saute the shallots in the oil for 2-3 minutes until tender and fragrant.
06
Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Season the halibut fillets lightly with salt.
07
Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that). Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach. To the curry broth, stir in the cilantro, green onion, and the juice of half a lime. Ladle the broth over each of the halibut fillets.
08
Garnish with fresh cilantro and green onion.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023