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| Recipe Name | Roasted Halibut with Shitake and Bok Choy in Thai Curry Sauce |
| Description | Serves 4 |
| content | 1 13.5 ounce can unsweetened coconut milk
˝ cup low-salt chicken broth
1 tablespoon yellow curry paste)
1 tablespoon curry powder
1 tablespoon (or more) fresh lemon juice
2 tablespoons vegetable oil
4 6-to-8ounce halibut fillets (about 1 inch thick)
4 tablespoons (˝ stick) unsalted butter
1 ˝ pounds shitake mushrooms, stemmed, sliced
1 pound baby bok choy, leaves separated from core
1 cup chopped green onion tops
Preheat oven to 450° F. Bring coconut milk, chicken broth, curry paste, and curry powder to simmer in heavy large saucepan over medium heat. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 3 minutes. Add lemon juice to taste.
Heat vegetable oil in heavy large nonstick ovenproof skillet over high heat. Sprinkle halibut with salt and pepper. Add fish to skillet and sear until browned, abut 3 minutes. Turn fish over and place skillet in oven. Roast fish until just opaque in center, about 8 minutes.
Meanwhile, melt butter in heavy large nonstick skillet over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-high. Add bok choy; sauté until leaves begin to wilt and stems soften slightly, about 5 minutes. Season vegetable mixture to taste with salt and pepper.
Spoon 1 tablespoon curry sauce onto each of 4 plates. Top with vegetable mixture, then fish. Spoon remaining sauce over fish, sprinkle with green onions, and serve. |
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