Thai food is one of my favorite foods, and I love many of the ingredients like lime, lemongrass and coconut milk. This recipe for Halibut was perfect as a quick weeknight dinner. Halibut is a mild fish, but you can substitute for any kind of mild white fish (such as cod). I also love adding fresh lemongrass, because I adore that bright lemony flavor it infuses into Thai food.
We are fortunate to live really close to the Monterey Bay, where I can purchase fresh caught local halibut and salmon (when it’s in season). Other than that, I have to order the fish online or I pick through the freezer section of either Whole Foods or Trader Joe’s. I don’t buy farmed fish, no matter how cheap it is!
Last year, the Certified Steak & Seafood Company sent a few packages of their frozen Chilean Sea Bass for me to develop a recipe (I have since read that Chilean Sea Bass is not recommended, as it has been overfished, but click here to read updates on seafood sustainability). We loved the texture and flavor of this fish, and I have actually ordered more product from them.
According to Seafood Watch Wild-Caught Alaskan Halibut gets the thumbs up. We love it, because it’s a very mild fish. I love it Seared and Roasted, and I’ve prepared it with summer garden veggies. Delicious! I happened to have some frozen halibut that I thawed, and it was a work night. I figured I could get this recipe on the table in less than 45 minutes– and that’s always a good thing.
I try to keep a bag of fresh spinach, in our fridge, at all times. My favorite way to prepare spinach, is to wilt it with olive oil, in my beloved cast iron skillet, that I’ve infused with a clove of garlic. So delicious! (This takes about 10 minutes.)
As luck would have it, I keep shallots on hand, as I do green onion. I always have fresh cilantro and parsley, as well. Seriously, I’m not making this up. These are ingredients that I can always use, and a fresh herb keeper really helps to keep them from going bad– for up to 2 weeks! This took no more than 10 minutes of prep work.
Yes, I always keep a jar of red curry paste on hand as well. Why? Well, because we love Thai food, and I’m slowly learning how to make it. Red curry has become my favorite, so far.
You might think I have a miniature grocery store in my pantry. Well, I kinda do. I’m known to hoard ingredients, because I am very impulsive about what I want to make. Coconut milk always comes in handy, so I was excited to make this recipe, because I had ALL the ingredients in my kitchen. I love it when that happens!
In a skillet, add some olive oil and sauteed one chopped shallot, then added some red curry paste.
To that I added some chicken broth (yep, I always keep a few boxes of it, or I freeze homemade broth) and coconut milk. This will become the poaching liquid. (I added the herbs and green onion before poaching the fish, which was a boo-boo…thought it all worked out fine, in the end).
I was cooking for two, so I had way more poaching liquid than I needed– as there was plenty for 4 fillets. Anyway, the lid is put on and the fish is poached for 7-8 minutes (or until no longer opaque).
The fresh spinach is wilted and piled on a plate (or a deep bowl) and then the poached fish is set atop. The sauce is removed from the heat, and this is where the fresh herbs and green onion should be added. D’oh! To the sauce, I added the juice of one fresh lime (another staple in my fridge).
NOTE: fresh lemongrass is pretty easy to find at your local grocery store. I’ve never had to go to specialty store to find it.
Thai Coconut Curry Halibut with Fresh Sauteed Spinach
Ingredients
- 2 tablespoons olive oil divided
- 1 fresh spinach 24-ounce bag; , rinsed and dried*
- 3 medium shallots diced
- 2 teaspoons Thai red curry paste
- 1 1/2 cups low sodium chicken broth
- 1 can lite coconut milk
- 3/4 teaspoon kosher salt divided
- 4 {6 to 8-ounce} white fish fillets thawed and skin removed (I used fresh halibut, but you can use Barramundi or Cod)
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 2 green onions sliced thin on the bias
- 1 whole lime juiced
- 3 stalks fresh lemongrass optional, see notes below
Instructions
- In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce).
- Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside.
- Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time.
- Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.
- Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half.
- Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance.
- Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork.
- Remove the lemongrass, with tongs and toss.
- Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing.
- Divide the spinach among four shallow bowls, top with the fillets.
- Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach.
- Serve with cooked Jasmine Rice.
Notes
I've printed this recipe and can't wait to try it, Debby. We love fresh halibut and this will be on the menu as soon as I buy some. Somehow I missed your recipe for chicken soup and am going to the grocery store for the ingredients. Like you, I keep a good supply of Asian ingredients on hand. I have been hungry for Thai food. Thanks for sharing.
This looks amazing – a quick dinner that I'll definitly try this week. i can't believe you're on the water and can get fresh seafood. What a shame!
Yes! halibut is enticing. Thanks. GREG
I have found fresh fish at Phil's in Moss Landing. Also have purchased fish right off the boat.
Well, you know I love my cake! But I also love clean eating. Thai is an especial favorite. Totally loving this curry!
That's a great looking dish Debbie. We have enjoyed coconut with shrimp but don't believe we've tried it with white fish – might just have to change that.
Dear Leilani,
Phil's Fish Market would be a great place to go, but it's a bit of a drive (45 minutes) from where I live. Plus, that part of Hwy 1 is a treacherous one, trying to cross lanes!
Love halibut! This looks like a super way to make it. One question, I've never used red curry paste, how spicy is it? A little bit of heat for me is fine, but nothing too hot. Made spinach like this the other night and it was so good!
Christine, red curry paste isn't super hot. I'm very sensitive to super spicy hot food, and I do fine with it. Just add half of it, and decide from there. You can always add more. It's the green curry that's hot!
Hello Debbie, I am Glynda, a Filipina working and living here in Bangkok. I came across your site, looking for images of Thai Spinach. I was asking my Thai friend to buy me some but she did not understand what spinach was. I came across the beautiful photo of the spinach in this recipe of yours to show her. I keep on reading. And without noticing I was engrossed. You have a good approach in telling the procedure. Its how a homemaker cook can understand. Now I'll be checking your site regularly for recipes. 🙂 Thank you for sharing.
Thank you, Glynda!