Pan Roasted Halibut in Spicy Coconut Broth | Sonoma-Cutrer Vineyards

Ingredients

• 4 Fillets of fresh halibut cut at least 3/4 inch thick
• Salt
• Freshly ground pepper
• 3 tbs Olive oil
• 6 C Lightly packed young spinach
• 1/2 C Chicken stock
• 3/4 C Coconut milk, well stirred
• 3/4 C Laksa Paste to taste
• Laksa Paste
• 2 tbs Chili garlic sauce
• 1/3 C Chopped shallots
• 1/3 C Chopped and toasted macadamia nuts or blanched almonds
• 1/4 C Peeled and finely chopped ginger
• 2 tbs Coriander seds, toasted and ground
• 2 tbs Fish sauce, to taste
• 2 Large Limes, Juice and Zest
• 2 tsp Sugar
• 2 tbs Vegetable oil
• 1 tsp Toasted sesame oil
• 1/2 C Coconut milk