Thai Halibut

Ingredients: 

2 tsp. of Vegetable Oil 

4 Shallots – Finely Chopped 

2 ½ tsp. of Red Curry Paste 

500ml of Low Sodium Chicken Broth 

130ml of Light Coconut Milk 

½ tsp. of Salt Dash of Salt 

150g Halibut Fillets – Remove Skin 

A few Spinach Leaves – Steamed 

25g of Chopped Cilantro

 2 Scallions – Green Only – Sliced Thin

 2 Tbsp. of Lime Juice

 Dash of Black Pepper 

450g of Brown Rice – Cooked 

Directions: 

1. Cook the rice per package instructions. 
2. Steam fresh spinach leaves in the microwave for 2 minutes. 
3. Using a large sauté pan, heat the olive oil on medium heat. 
4. Add shallots and cook them until they are brown. Stir them occasionally.
5.  Add the curry paste and continue cooking them until it is fragrant; 30 seconds.
6.  Add in the chicken broth, ½ tsp. of slat, and coconut milk. Simmer it. This will take 5 minutes. Season the halibut with a dash of salt. Arrange the fish inside the pan. 
7. Gently shake the sauté pan in order to coat the fish with the sauce.
8.  Cover the halibut and cook it until the fish flakes easily using a fork. This will take 7 minutes. Arrange a pile of spinach in the bottom of a soup plate. 
9. Top the spinach with fish fillets.
10.  Stir the scallions’ cilantro, and lime juice into the sauce.
11.  Ladle the sauce on top of the fish and serve it with rice. 

Nutritional Information:

 Calories: 634 

Total Fat: 9g 

Saturated Fat: 8g 

Carbohydrates: 10g

 Protein: 21g