Light and very flavorful.

Serves 4

2 tsp vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tsp red curry paste (or 2 tsp curry powder)
2 cups chicken broth
1/2 cup light coconut milk
1/2 tsp salt, plus 1/4 tsp, plus more for seasoning
4 (6 oz) fillets of halibut or any other flaky white fish, like cod or chilean sea bass
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions green part only, thinly sliced
2 tbsp fresh lime juice
freshly ground black pepper

*2 cups cooked brown rice, for serving
* 1lb steamed spinach for serving

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 (or powder) and cook, stirring, until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 tsp salt and simmer until reduced to 2 cups, about 5 minutes.

Season the fish fillets with 1/2 tsp 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

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions and lime juice into the sauce and season, to taste with salt and pepper.
Ladle the sauce over the fish and serve with rice.