• 2 tsp – vegetable oil

  • 4 – shallots, finely chopped (about ¾ cup)

  • 2 – carrots, sliced into ¼ inch rounds

  • 2 ½ tsp – green curry paste

  • 2 cups – fish stock* (Can be made with chicken stock instead)

  • ½ cup – light coconut milk

  • ½ tsp – salt, plus more for seasoning

  • ¼ tsp – black pepper, plus more for seasoning

  • 4 – Wild Pacific Halibut cheeks, about 2 oz each

  • 1 cup – your choice of greens – bok choy, par-cooked broccoli, watercress

  • ½ cup – coarsely chopped fresh cilantro leaves

  • 2 – scallions, green part only, thinly sliced

  • 2 Tbsp – fresh lime juice

  • freshly ground black pepper


  1. In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until translucent, about 2 to 3 minutes. Add in carrots and continue to sauté for 3 more minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

  2. Add the fish stock, coconut milk, ½ teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

  3. Season the Wild Pacific Halibut cheeks with ¼ 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.

  4. Remove the fish from the pan and arrange into shallow bowls with your choice of greens.

  5. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish. (Can be served over rice.)

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