Roasted Halibut with Shiitake and Bok Choy in Thai Curry Sauce               

 tags (edit): Roast Bon Appetit Magazine @Vogel @Try Soon! Sauces Main Dish  

 

From Eartha's Restaurant in Saratoga Springs, New York.

Ingredients

1 (13.5 oz can) Unsweetened coconut milk (see note)
1/2 cup Low-sodium chicken broth
1 tablespoon Yellow curry paste (see note)
1 tablespoon Curry powder
1 tablespoon Fresh lemon juice (optional, adjust to taste)
2 tablespoons Vegetable oil
4 (6- to 8-oz) Halibut fillets (about 1 inch thick)
4 tablespoons Unsalted butter (1/2 stick)
1 1/2 pounds Shiitake mushrooms stemmed, sliced
1 pound Baby bok choy leaves separated from core
1 cup Green onion tops chopped
 

Instructions
 Preheat the oven to 450. Bring coconut milk, chicken broth, curry paste, and curry powder to simmer in heavy gauge 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, about three minutes. Turn fish over and place skillet in the oven. Roast fish until just opaque in center, about eight minutes.

Meanwhile, melt butter in heavy large nonstick skillet over high heat. Add mushrooms and sauté until beginning to brown, about five minutes. Reduce heat to medium-high. Add Bok Choi; sauté until leaves begin to wilt and stems soften slightly, about five 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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Yields: 4 Servings
     Bon Appetit magazine, October 2004, page 60

 notes:  * Unsweetened coconut milk is available in many supermarkets and Indian, Southeast Asian, and Latin markets.
* Yellow curry paste is available in the Asian foods section of some supermarkets and at Asian markets. There are several varieties of yellow curry paste available. If you use yellow sour curry paste, you may want to omit the lemon juice from this recipe.

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