Thai-Style Coconut-Simmered Halibut

Ingredients:

• 4 pieces (170 g each) of skinless halibut fillet
• 5 cups washed young spinach leaves, steamed for 2 minutes.
• 4 (about 3/4 cup) shallots, thinly sliced
• 2 teaspoons of vegetable oil
• 2 cups low-sodium chicken broth
• 1/2 cup skim coconut milk
• 1/2 tsp salt plus 1/4 tsp, plus a little more
• 1/2 cup coarsely chopped cilantro leaves
• 2 thinly sliced ​​green onions (green parts only)
• Freshly ground black pepper
• 2.5 tsp red curry paste (prepared from ground spices mixed into a homogeneous spicy mass: chili, red peppers, lemongrass, garlic, ginger and shrimp paste) or 2 tsp. curry powder
• 2 cups cooked brown rice as a side dish

Preparation:

1. Heat oil in a large saucepan over medium heat. Add the shallots and cook, stirring occasionally, until the shallots begin to brown, 3 to 5 minutes.
   
   Add the curry paste and cook, stirring, until the flavors release, about 30 seconds. Pour in the chicken broth, coconut milk, and 1/2 teaspoon salt, and cook at a low simmer until the mixture reduces to 2 cups, about 5 minutes.
2. Season the fish with 1/4 teaspoon of salt. Place the fish in the pan and gently toss to coat with the sauce. Cover and cook until the fillets flake easily with a fork, about 7 minutes.
3. Place a handful of spinach in the bottom of 4 soup bowls. Top with fish fillets. Stir in cilantro, green onions, and lime juice, season with salt and pepper to taste. Spoon the sauce over the fish and serve with rice.