One of the great things about food and wine culture is sharing. There’s camaraderie among foodies. Often I will get a call from a friend about a great wine on sale at Trader Joe’s or someone will pass along a must-try recipe. This week, someone named Jennifer, who works with my partner Dan, shared this recipe for halibut with coconut curry broth. We made it last night and I experienced something I like to call a “Palate-gasm” Rarely do I experience such a beautiful dance of flavors in my mouth – light, delicate, with a hint of spice. It was friggin’ yummy!

Nutritionists advise us to eat fish at least one time per week, but many get burned out on salmon (one of the more popular fishes to cook at home) or can’t imagine (or afford) eating sushi every week.

This recipe can use any light, white fish, (Jennifer used talapia, we used halibut) and won’t leave your kitchen smelling like fish. We opted for a broken white rice instead of brown and were happy with our decision. The first time you make this dish, use fresh fish. Once you know what this recipe is all about, change it up a bit. It is defiantly going to be one of Dan and my regular recipes!

Lastly, I wanted to let you know my acupuncture Web site will be up before Pride – thanks for your patience!

If you have suggestions, ideas or recipes you’d like to share, e-mail me at gltrecipebox@gmail.com.

2 cups cooked brown rice, for serving

** Steam or microwave five cups of washed baby spinach for two minutes

In a large sauté pan, heat the oil over moderate heat. Add the 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 teaspoon salt and simmer until reduced to 2 cups, about five minutes.

Season the halibut with 1/2 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.

Arrange a pile of steamed spinach in the bottom of four soup plates. Top with the fish fillets. Stir the 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.