Coconut Curry Poached Halibut with Micro Arugula
Makes 4 servings
1 tablespoon coconut oil
1/2 small red onion, chopped
3 tablespoons Thai red curry paste
3 cups coconut milk
4 halibut fillets (about 6 ounces each)
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce
2 ounces micro arugula (or other micro greens)
1. Heat a 12-inch straight-sided skillet over medium-high heat until very hot, then add the coconut oil and swirl the skillet to coat. Add the chopped red onion and stir-fry for 2 minutes, or until it is soft. Then add the curry paste and stir-fry for 1 to 2 minutes, or until the paste is fragrant. Stir in the coconut milk and bring it to a boil.
2. Once the coconut milk comes to a boil, season each fish fillet on both sides with a bit of fine grain sea salt, then carefully add the fillets to the skillet. Spoon some of the broth over the fish, then cover the skillet and turn off the heat. Let the skillet stand until the fish is opaque and firm to the touch (9 to 12 minutes). Using a slotted spatula, transfer the fish to a platter and tent loosely with foil to keep it warm.
3. Return the skillet to the stove and bring the coconut curry to a simmer over medium heat. Let the sauce continue to simmer for about 2 minutes, so that it reduces slightly, then stir in the lime juice and fish sauce and remove the skillet from the heat.
4. Divide the coconut curry among 4 wide bowls, add a small bunch of micro arugula to the middle of each bowl, and then gently place a piece of fish on top of each bunch of arugula. Serve immediately.