Thai-Style Halibut With Coconut-Curry Broth

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper

1. - In a large saute pan, heat the oil over moderate heat.
2. - Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
3. - Add the curry paste and cook, stirring, until fragrant, about 30 seconds.
4. - Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
5. - Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
6. - Cover and cook until the fish flakes easily with a fork, about 7 minutes.
7. - Remove the fish fillets from the pan and arrange into shallow bowls.
8. - Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
9. - Ladle the sauce over the fish
10. (Can be served over rice or vegetables such as spinach or bok choy.)

vegetable oil, shallots, red curry, chicken broth, light coconut milk, salt, fresh cilantro, scallions, lime juice, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/thai-style-halibut-with-coconut-curry-broth-52370341 (may not work)