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Thai Coconut Curry Halibut with Fresh Sauteed Spinach

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I am always looking for new ways to prepare fish, since my entire childhood I thought that I hated it. Once I learned more about how to buy fresh fish, or to read the labels on frozen fish (which country it comes from, and if it's farmed or wild caught...the latter being my preference) I realized that not all fish has to taste "fishy". Thai food is one of my favorite foods, and I love many of the ingredients like lime, lemongrass and coconut milk. This recipe was perfect as a quick weeknight dinner-- and it was delicious. This recipe is adapted from the food blog "Simply Scratch". I didn't use the Barramundi fish I found at Trader Joe's, because it's from Vietnam and I'm not confident that the processing of the fish is all that food safe. I also love adding fresh lemongrass, because I adore that bright lemony flavor it infuses into Thai food. Please click on the recipe source link to see how I made this, which is posted on my food blog.

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (24-ounce) bag fresh spinach, rinsed and dried
  • 3 medium shallots, diced
  • 1 1/2 cups low sodium chicken broth
  • 1 (12-ounce) can lite coconut milk
  • 3/4 teaspoon Kosher salt, divided
  • 4 (6 to 8-ounce) halibut or white fish fillets, thawed and skin removed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 green onions, sliced thin on the bias
  • 1 whole lime, juiced
  • 3 stalks of fresh lemongrass, optional

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow it to begin to wilt.

Once it starts to wilt season with a pinch of Kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside.

Wipe the skillet out with a paper towel and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.

Stir in the Thai red curry paste and then pour in 1 1/2 cups of chicken broth, the can of lite coconut milk, and a 1/2 teaspoon of Kosher salt. Stir, bring to a simmer and reduce by half.

If using the fresh lemongrass, cut off the root end and trim off the tips. Using the blunt end of a knife, bruise the lemongrass by pounding it a bit. Set into the broth to infuse it with its delicious lemony fragrance.

Season the fish fillets with the remaining 1/4 teaspoon of salt. Next, place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss.

Meanwhile combine the chopped cilantro, parsley, sliced green onions, and cut the lime in half. Reserve 1/4 cup for garnishing.

Divide the spinach among four shallow bowls, top with the fillets.

Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach.

Serve with cooked Jasmine Rice.

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