Menu for Dec 2 2013

Lentil Soup

Sesame Crusted Mahi Mahi with ginger butter sauce

Thai Style Halibut with coconut Curry Broth

Steamed Spinach

Brown Rice

Sweet Potato and Black Pepper Biscuits

Irish Soda Bread

Green Salad

Roasted Root Vegetables

 Gingerbread Cake with Blueberry Sauce topped with Whipped Cream

Mahi Mahi & Halibut generously donated by

North Sea Fish Market Willow Park

Thai-Style Halibut with Coconut-Curry Broth                                                              Serves 4

2 tsp coconut oil

4 shallots, finely chopped (about 3/4 cup)

2 1/2 tsp red curry paste (or 2 tsp curry powder)

2 cups chicken broth

1/2 cup coconut milk

1/2 tsp sea salt

4 (6oz) pieces halibut fillet, skins removed

5 cups spinach

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tbsp fresh lime juice

freshly ground black pepper

2 cups cooked brown rice for serving

Steam 5 cups of washed baby spinach for 2 minutes.  In a large pan heat oil over moderate heat, add 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 tsp sea salt and simmer until reduced to about 2 cups ( 5 minutes or so).  Season the halibut with 1/4 tsp sea salt and arrange in pan and gently shake 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 bowls, top with the fish fillets.  Stir cilantro, scallions and lime juice into the sauce and season to taste with salt and pepper.  Ladle the sauce over the fish and serve with rice.