Description
Easy, simple, healthy and delicious halibut poached in tomato curry broth.
Ingredients
- 2 Tablespoons Olive Oil
- ½ cups Yellow Onion, Finely Diced
- Salt And Black Pepper
- 2 cloves Garlic, Pressed Through A Garlic Press
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Thai Red Curry Paste
- 14 ounces, fluid Canned Coconut Milk
- 2 cups Chicken Broth
- 1 teaspoon Sugar, More Or Less To Taste
- 4 Wild-caught Alaskan Halibut Fillets, Skin Removed If Applicable
- ¼ cups Sliced Green Onions, Plus Extra For Garnish
- 2 Tablespoons Chopped Cilantro, Plus Extra For Garnish
- 1 teaspoon Lime Juice
- Basmati Rice, Cooked Per Manufacturer’s Instructions, For Serving
Preparation
Heat the olive oil in a deep skillet over medium heat. Add the onion and season with a generous amount of salt and black pepper. Cook for 5-6 minutes or until the onions are fragrant and tender. Add the crushed garlic and cook for an additional minute. Stir in the tomato paste and curry paste. Continue stirring until the pastes darken, about 2-3 minutes.
Whisk in the coconut milk, chicken broth and granulated sugar. Bring the broth to a low boil, and then reduce to a simmer. Cook for an additional 20 minutes or until the flavors have melded and the broth has reduced. Adjust seasoning to taste.
Season the halibut fillets with salt and place them directly in the broth. Spoon some of the broth over the halibut. Cover and poach the halibut for 7-8 minutes or until cooked to medium-rare or other desired temperature (this will depend on the thickness of your fish). Halibut overcooks quickly and dries out. Keep an eye on it as it cooks. It should flake easily with a fork when done. Remove the halibut from the broth with a spatula and transfer to a plate. Stir the green onions, cilantro and lime juice into the broth. Remove from heat.
Spoon the broth into 4 shallow bowls and place a piece of halibut on each bowl. Garnish with fresh cilantro and green onions and serve with rice. Enjoy!
