Absolutely do not overcook the halibut! Serve with steamed Jasmine rice.
In a deep skillet with a lid, heat 1 T. olive oil over medium heat. Add greens to the pan and season them generously with salt and pepper. Toss greens in oil until they begin to wilt and tenderize. Remove to a bowl, cover and set aside. Wipe moisture from the pan and return it to the heat.
Add remaining 1 T. oil to pan. Add the shallots and cook, stirring frequently until tender and fragrant, about 2 minutes. Add the curry paste, chicken broth, coconut milk and sugar. Bring to a simmer, reduce heat to low and cook until curry is reduced by about half, 10 minutes. Tasted for seasoning and add salt, if needed.
Season halibut filets lightly with salt. Place them in the pan, spooning some of the broth over the top. Cover pan and poach the filets for about 5 minutes (depending on their thickness) until medium-rare to medium. Do not overcook!
Distribute sautéed greens evenly among 4 serving bowls. Carefully place a filet on top of each bed of greens. Stir cilantro, green onions and juice of 1/2 lime into curry broth. Ladle some of the broth over each halibut filet and garnish with additional cilantro and green onions. Serve with extra lime wedges and hot Jasmine rice.
2 T. olive oil
1 large bunch of greens (spinach, chard or kale)
Salt and pepper
3 shallots, chopped
2 T. red curry paste
1 cup chicken broth
1 can (14 oz.) coconut milk
1/2 tsp. sugar
4 fillets (about 6 oz. each) halibut
1/4 cup chopped cilantro, more for garnish
1/4 cup sliced green onions
1 lime, divided
2 cups steamed Jasmine rice