Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

Such a pretty dish, but even better, this bowl of Thai-Style Halibut with Coconut-Curry Broth tastes phenomenal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer. 

Thai Style Halibut served two ways - on a bed of steamed spinach or with a scoop of rice. Yum either way!

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

The Playlist: With a tip of the hat to Forrest Gump, I never know what I’m going to get when I search for musical pairings to accompany the featured recipes. But this one is a mighty fine piece of chocolate (extending the movie reference just a bit further). 

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career. ​

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double. 

Click on the photos to enlarge them and read the captions.

​The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

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Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network
 
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
• 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
• Steamed spinach
• 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

DIRECTIONS:

• In a large sauté 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.
• 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.

What's your favorite fish treatment? Share in the Comments, please!