This is one of those dishes that feels a little elevated, but comes together without much effort. The halibut is gently poached in a coconut curry broth that’s rich and aromatic, balanced with fresh lime and herbs to keep everything bright.
It’s a simple way to let halibut shine while giving it just enough depth to feel like something special.
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Prep Time:
15 minutes
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Cook Time:
25 minutes
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Total Time:
40 minutes
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Servings:
2
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Ingredients:
- 1 Tb olive oil
- 8–12 oz baby spinach
- Salt and pepper, to taste
- 1/4 onion, thinly sliced
- 2 tsp panang curry paste
- 3/4 cup chicken broth
- 7 oz coconut milk
- 1/4 tsp coconut sugar (or regular sugar or sweetener of choice)
- 2 halibut portions
- 1/4 cup cilantro, chopped
- 1 green onion, thinly sliced
- 1–2 Tb fresh lime juice
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Instructions:
- Prepare the spinach: Heat half the olive oil in a large skillet over medium heat. Add the spinach, season lightly with salt and pepper, and cook just until wilted. Remove and set aside.
- Build the broth: In the same pan, add the remaining olive oil. Sauté the onion for 2–3 minutes until softened and fragrant.
Stir in the curry paste, then add the chicken broth, coconut milk, and coconut sugar. Bring to a gentle simmer and let the broth reduce slightly, about 10–15 minutes. - Poach the halibut: Season the halibut lightly with salt. Place the fillets into the simmering broth and spoon some of the liquid over the top.
Cover and cook gently for 7–10 minutes, or until the fish is just cooked through and flakes easily. Avoid boiling to keep the texture tender. - Finish the broth: Stir in the cilantro, green onion, and fresh lime juice. Taste and adjust seasoning as needed.
- Serve: Divide the spinach between bowls and place the halibut on top. Ladle the coconut curry broth over each portion.
Serve as-is or with steamed rice if you’d like something more filling.
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