Wild Alaska halibut fillets poached in a spicy good Thai coconut red curry brew as well as served over sautéed spinach.
Heat 1 tbsp olive oil in a deep skillet over medium warmth. Add the spinach to the frying pan and period it kindly with salt and pepper. Throw the spinach in the olive oil till the spinach simply begins to shrivel down. Eliminate the spinach to a bowl and set aside. Erase the dampness from the frying pan as well as return the skillet to the heat.
Add the various other tbsp of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes up until tender and great smelling. Include the curry paste, followed by the chick broth, coconut milk, and sugar. Give a simmer, minimize heat to reduced, as well as permit the curry to reduce by half. Taste for spices as well as include salt, if needed.
Season the halibut fillets gently with salt. Area the halibut fillets into the brew, spooning a few of the broth over the top. Cover the frying pan and permit the fillets to poach about 5 minutes (depending upon the thickness of your fillets), or till prepared to medium uncommon to medium, being quite careful not to overcook (halibut dries quickly and also we intend to avoid that).
Distribute the sautéed spinach equally between 4 offering bowls. Carefully place a halibut fillet on top of each bed of spinach.
To the curry brew, mix in the cilantro, environment-friendly onion, as well as the juice of half a lime. Ladle the brew over each of the halibut fillets. Garnish with fresh cilantro as well as eco-friendly red onion. Offer with fit to be tied jasmine rice, if using, and also lime wedges.