Ingredients

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

Preparation

  • In a large saute pan, heat the oil over moderate heat.

  • Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

  • Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

  • Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

  • 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.

  • Cover and cook until the fish flakes easily with a fork, about 7 minutes.

  • Remove the fish fillets from the pan and arrange into shallow bowls.

  • Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.

  • Ladle the sauce over the fish

(Can be served over rice or vegetables such as spinach or bok choy.)