Halibut in Coconut Curry Broth
Michelle Adam

4shallots, finely chopped (about 3/4 C)
2 1/2tspred curry paste
2Cchicken broth
1/2Clight coconut milk
4pieces halibut (tilapia works well too)
1/2Ccoarsely chopped fresh cilantro
2scallions, thinly sliced
2Tfresh lime juice

freshly ground black pepper
In large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, and salt and simmer until reduced to approximately 2 C, about 5 minutes. Arrange the halibut 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. Remove the fish from the broth. Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish. Serve over steamed spinach or broccoli.