Thai-Style Halibut with Coconut Curry Broth

I have been wanting to make the below Thai-Style Halibut recipe for awhile. My mom recommended it a couple years ago and I now see why. It was excellent! This was a quick recipe to make on a weeknight and the flavors and presentation are restaurant quality. The only downside is that halibut is a little pricy but it was well worth the splurge in my opinion. Brady and I couldn't stop saying how good it was, I think that's a sign of a winner :)

Thai-Style Halibut with Coconut Curry Broth
** from Food Network

Serves 2
Prep/Time: 25 minutes

1 tsp olive oil
2 shallots, finely chopped
2 1/2 tsp red curry paste
2 c. low sodium chicken broth
1/2 c. light coconut milk
salt and pepper to taste
2 (6 ounce) pieces of halibut, skin removed
4 big handfuls spinach
1/2 c. coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
1 lime
2 c. cooked brown rice, for serving

In a large saute pan, heat the oil over medium heat. Cook the shallots, stirring occasionally, until starting to brown, about 3-5 minutes. Add the curry paste and stir for about 30 seconds. Add the broth and coconut milk; simmer until reduced to 2 cups, about 5 minutes

Season the halibut with a little salt and pepper. Arrange the fish in the pan with the sauce. Cover and cook the fish until it flakes easily, about 7 minutes.

While fish is cooking, steam spinach in the microwave or on the stove using a steamer basket. Steam the spinach for about 4 minutes or until starting to wilt.

Arrange a spoonful of brown rice in the bottom of 2 soup plates. Top with a pile of steamed spinach and top with a fish fillet. Stir the cilantro, scallions, and juice of one lime into the sauce and season to taste with salt and pepper. Ladle the sauce over the fish.