Roasted Halibut in Curry Sauce

This has a lot of component parts but is not difficult to put together. And it's healthy and tastes good. I've adapted it from the October 2004 Bon Appétit. I'm putting the original ingredients as well as the substitutions I made so that you can make your own adaptations according to what you can find...I served this with roasted potatoes (the oven was on, after all), but it would also be good with rice.

Roasted Halibut in Thai Curry Sauce

1 can coconut milk (light is probably fine)

1/2 c. chicken broth (or water)

1 T. yellow curry paste (I used red)

1 T. curry powder

4 halibut fillets (I used cod--use whatever is firm, white, and not overfished)

1 T. vegetable oil

1/2 t. salt

2 T. butter or coconut oil

1-1/2 lbs. shiitake mushrooms (I used less than a pound of brown mushrooms)

1 lb. baby bok choy, leaves separated from the core (I used baby Swiss chard, sliced)

Lemon wedges

Heat the oven to 450. In a small saucepan, mix the coconut milk, broth, curry paste, and curry powder. Bring to a boil and let simmer to reduce while you make the rest of the meal.

In a baking dish big enough to fit the fish in, make a small pool of oil and sprinkle in the salt. Use your hands to rub this mixture over the fish. Roast for about 10 minutes or until it's done to your liking.

As soon as the fish goes in the oven, heat the butter or coconut oil in a large skillet or wok over medium-high heat. When it is melted and hot, throw in the mushrooms (and the Swiss chard stems) and stir-fry until the mushroom liquid has cooked off a bit. Add the bok choy/chard leaves and stir-fry until they've wilted.

To plate this, put a spoonful of sauce on a plate and top with a fish fillet. Top that with a big scoop of veggies and then another generous spoonful of sauce. Enjoy!