Halibut with Coconut Red-Curry Sauce

Instead of salmon (my go-to for fish), halibut was on sale, so fish night was halibut. This meal was quick to throw together and Jared and I both devoured it. It was tame enough to feed little P too. The leftovers were - you guessed it - SO good.

I also loved this meal because it worked in an additional vegetable that I seldom use - bok choy. I like to say the word. It makes me feel sort of gourmet, like "Of course I cook with bok choy. Every one knows it's the new cabbage." But that wouldn't be true at all, would it? I wouldn't know because I'm truly a cook rookie. I didn't learn how to cook growing up, I spent my twenties eating in the delectable restaurants all over the world, and then I hit my thirties, got married, had a family, and found myself on the fast course to being a handy, economic, healthy chef for my family. It's been two years and I love finding good meals for my little family.

That's a little story just for the HALIBUT. Get it? Oh, so witty.

• 2  teaspoons  canola oil, divided
• 4  (6-ounce) halibut fillets
• 1  cup  chopped onion
• 1/2  cup  chopped green onions
• 1  tablespoon  grated peeled fresh ginger
• 1  cup  light coconut milk
• 1  tablespoon  sugar
• 1  tablespoon  fish sauce
• 3/4  teaspoon  red curry paste
• 1/2  teaspoon  ground coriander
• 1  tablespoon  chopped fresh basil
• 2  teaspoons  fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.