Recently we ate at Earl's Restaurant in downtown Denver.  I had a fabulous meal of halibut with panang curry sauce, served with mushroom risotto and spinach.  I've tried to recreate the recipe.  My first attempts using store-bought curry sauces produced mediocre results.  I've played around with different sauces and finally came up with one worth sharing with you.  This one is very tasty.

Serves 4

2 tbsp canola oil, divided

3 large shallots, diced

1 tbsp red curry paste (I used Thai Kitchen)

3 cups chicken broth

1 cup light coconut milk

3/4 tsp salt

3 tbsp lime juice

4 6-oz halibut filets

6 cups baby spinach leaves, lightly packed

3 scallions, thinly sliced (green part only) 

1/2 cup fresh cilantro, chopped

Mushroom risotto (see recipe)

Season halibut with salt and pepper.  Set aside. 

Heat 1 tbsp oil in large skillet over medium heat. Add shallots.  Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the curry paste.  Stir until curry paste is blended, 1 minute or less.  Add chicken broth, coconut milk and salt. Simmer about 5 minutes, until sauce is reduced to about 3 cups.  Add lime juice.

Place the halibut in the pan, covering the halibut with the sauce.  Cook until the halibut flakes easily with a fork. 

Put spinach in microwave-save bowl and cover tightly.  Microwave for 2 minutes. 

To serve, use wide soup bowls or plates with a good rim to contain the sauce.  Place 2/3 cup risotto in center or bowl or plate.  Cover with a generous layer of spinach.  Top with halibut.  Spoon the curry sauce over the halibut and top with scallions and cilantro.