Poached halibut with tomato coconut curry

1. Cook rice according to package instructions.
2. Heat coconut oil in a large pan over medium. Add garlic, shallots, curry powder, ground ginger, and cumin. Sauté for about 3 minutes, until fragrant.
3. Add coconut milk, canned tomatoes (with liquids), and tomato paste to the pan. Season with salt + pepper and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes, stirring occasionally.
4. Gently place halibut into the coconut curry. Cover and allow to poach for 10 minutes (or slightly longer if fish is very thick). Fish should be tender and flake easily. Remove from heat.
5. Serve brown rice in bowls and top with poached halibut and tomato coconut curry. Garnish with chopped parsley, fresh pepper, and enjoy hot!

• Leftovers can be kept in an airtight container for up to three days and reheat in the microwave.

Recipe modifications:

• Instead of brown rice, you can serve this halibut curry over another grain of your choice. White rice, quinoa, millet, farro, barley all work well.
• Parsley is an optional garnish, but it pairs beautifully with the ingredients in this dish. In place of parsley, you can opt for fresh basil, cilantro, chives, or green onions.
• Canned diced tomatoes are used in this recipe (including their liquids), but you could use any canned tomatoes (just try to have them minimally flavored).
• You can easily add in a handful or two of a leafy green like spinach to the curry. Just be sure to wilt it down prior to adding the halibut.
• You can use olive oil or avocado oil in place of coconut oil if desired.