Ingredients

2 tsp olive oil 1 small onion, chopped 1 garlic clove 3 tsp curry paste 2 cups organice chicken broth 1 can coconut milk 1/2 tsp salt Freshly ground black pepper 4 pieces halibut fillet, skin removed Cooked steamed spinach (fresh or frozen) 2 cups cooked quinoa or french lentils, for serving

Directions

1. In a cast iron pan, heat the oil over moderate heat.
2. Add the onion and garlic, stirring occasionally for about 5 minutes.
3. Add the curry paste continue to stir, until all mixed.
4. Add the chicken broth, coconut milk, salt; simmer until reduced to 2 cups, about 5 minutes.
5. Season the halibut with 1/4 teaspoon salt.
6. Add the fish into the pan with the curry mixture and gently shake the pan so the fish is coated with the sauce.
7. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
8. Arrange a pile of steamed spinach in the bottom of 4 soup plates.
9. Top with the fish fillets. Ladle the sauce over the fish and serve with quinoa or lentils.