Roasted Halibut with Shitake and Bok Choy in Thai Curry Sauce
Ingredients
1 each 13.5 ounce can unsweetened coconut milk
1/2 cup low-salt chicken broth
1 tablespoon yellow curry paste
1 tablespoon curry powder
1 tablespoon (or more) fresh lemon juice
2 tablespoons avacado oil
4 each 6-8 ounce halibut fillets (about 1 inch thick)
4 tablespoons (1/2 stick) unsalted butter
3 pounds shitake mushrooms, stemmed, sliced
1 cup chopped green onion tops
Directions
Preheat oven to 450F
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 occaisionally, about 3 minutes.
Add lemon juice to taste.
Heat 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 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 saute until beginning to brown, about 5 minutes. Season vegetable mixture to taste with salt and pepper.
Spoon 1 tablespoon curry sauce onto each of the 4 plates. Top with vegetable mixture, then fish. Spoon remaining sauce over fish, sprinkle with green onions and serve.