Wow, the events that have happened since I last posted. Greg had surgery, my Mom had surgery, our dog ran away, and Savannah had a wreck. Greg is doing great, Savannah is fine but her car isn’t, our dog is sadly still missing, and I’ve been at my mom’s for a week. She had knee replacement last week and I’m helping her out until she can get around better.
This is a new recipe to me. I cooked this at my mom’s tonight and I can’t wait to fix it for Greg. He will love this, it is DELICIOUS! In fact, my cousin, Melissa, ate with us and she said it might be the best thing she’s ever had. Give this a try, you will not be sorry!
Thai-Style Chilean Sea Bass
- 1 tbsp. olive oil
- ¾ c. finely chopped shallots
- 2½ tsp. red curry paste
- 1 can (14.5-oz.) low-sodium chicken broth
- ½ c. coconut milk
- 4 (6-oz.) pieces Chilean Sea Bass, skin removed
- ½ c. chopped cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tbsp. fresh lime juice
- 15-oz. fresh spinach
- 2 tbsp. unsalted butter
- 1 clove garlic, minced
- Freshly ground black pepper
- In a large sauté pan heat olive oil over medium heat. Add the shallots and cook, stirring often, until soft and beginning to brown. Add the curry paste, cook, stirring until fragrant (about 30 seconds). Add the chicken broth, coconut milk, and ½ tsp. salt. Simmer until reduced to 2 cups, about 10 minutes.
- In the meantime, while the sauce is simmering, melt butter in another sauté pan. Add garlic, stirring to cook for about 1 minute (do not brown). Add spinach and sauté quickly to wilt. Set aside.
- Season the fish with salt and pepper. Arrange the fish in the pan and spoon sauce over fish to coat. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Arrange a pile of sautéed spinach in the bottom of 4 soup plates/ bowls. Top with a fish filet. Stir the chopped cilantro, sliced scallions, and lime juice into the sauce and season with salt and pepper to taste. Ladle the sauce over the fish and serve.
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