Optimum Bodies Blog

Here is an amazing recipe I found yesterday on foodtv.com. I made a few small changes to
the original recipe based on some of the reviews. This is really quick to prepare on a busy
weeknight. It’s definitely a keeper in my recipe binder. This is my version:

Ingredients

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2  1/2 teaspoons red curry paste
• 1 cup low-sodium chicken broth
• 1 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• 5 cups steamed spinach
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• 1 packet truvia or 2 teaspoons splenda
• Freshly ground black pepper
• 2 cups cooked brown rice or quinoa, for serving

Directions

In a large sauté 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 and cook, stirring until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer about 5 minutes.

Season the halibut with 1/4 teaspoon 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, truvia or splenda, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice or quinoa.

Do you have a clean recipe you want to share? Send it to us at recipes@optimumbodies.com.

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905-231-2234
www.optimumbodies.ca