Thai Shrimp Halibut Curry

I realize this photo isn't super awesome, but this dish sure is.  It's flavorful, slightly spicy and super easy to make.  The leftovers are even incredible.

My father-in-law gave us several large pieces of frozen halibut from his fishing trip last year, otherwise, halibut's not usually in our food budget.  Thank you, Carl!!!

I can not wait to make this again! 

Sorry for the boring post, but my kids are ready at the door to head out and have some fun. 

Momma must oblige.

Thai Shrimp Halibut Curry
Bon Appétit  April 2011
by The Bon Appétit Test Kitchen
Epicurious WebsiteYield: Makes 4 servings
Active Time: 50 minutes
Total Time: 50 minutes

3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.

Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.