Herby Green Curry Poached Halibut

Ingredients

2 tablespoons avocado oil

2 small shallots, thinly sliced

2 garlic cloves, thinly sliced

2 tablespoons Thai green curry paste (I like Mae Ploy brand)

1 cup unsweetened full-fat coconut milk

¾ cup low-sodium seafood stock

2 teaspoons fish sauce

Grated zest of 1 lime

1½ pounds skinless hallbut, cod, or other white flaky fish fillet, cut into 4-inch pieces

1 tablespoon freshly squeezed lime juice (about ½ lime)

½ cup roughly chopped fresh cilantro leaves and tender stems

¼ cup fresh mint leaves

¼ cup fresh Thai basil leaves

2 cups steamed jasmine rice, for serving (sub cauliflower rice for Whole30, paleo, and grain-free)

1 lime, cut into wedges, for serving

PAIRING SUGGESTION: Sesame

Asparagus Sauté (page 196)

Directions

IN a large deep skillet, heat the oil over medium heat. Add the shallots and garlic and sauté until the shallots are tender, about 3 minutes.

Add the green curry paste. Using the back of a spoon, break up the curry paste, toasting it in the oil until very fragrant, about 2 minutes.

ADD the coconut milk, seafood stock, fish sauce, and lime zest. Whisk until well combined and bring the mixture to a simmer. Carefully place the halibut pieces into the curry broth. Cover and cook until the fish is cooked through and flaky, 4 to 5 minutes. Add the lime juice, cilantro, mint, and Thai basil.

TO SERVE: Ladle the fish and broth in a bowl over steamed rice. Serve with lime wedges.