Halibut w/ Coconut Curry Broth

This dish has a (lets say it takes me time to pick the words) flavor. The curry paste when prepared well with the coconut milk over such a vibrant fish as Halibut just flakes with flavor. Each bite will offer a new rise to your taste buds. 

Ingredients (4 servings)
4 (6-ounce) Halibut fillets, skin removed        

2 shallots, finely chopped (about 3/4 cup)

2 1/2 teaspoons red curry paste                                
2 1/2 cups low-sodium chicken broth                              
2/3 cup light coconut milk                                         
2 scallions, green part only, very thinly sliced
1/2 teaspoon salt                                                       
3 tablespoons fresh lime juice
Spinach (Steam 6 cups of washed baby spinach)      
1/2 cup coarsely chopped fresh cilantro leaves
Freshly ground black pepper
2 Shitake mushrooms (long cut thin)

Directions

1. Heat oil over med heat, add shallots and cook, stir until beginning to brown, 3 to 5 minutes.
2. Add the curry paste, stir about 30 seconds, add broth, coconut milk, 1/2 tsp. salt & simmer (5min)
3. Season Halibut with 1/4 tsp. salt and pepper, place in pan, coat with sauce, add Shitake & cover
4. Steam 6 cups of Fresh Spinach and arrange into soup plates, top with Halibut
5. In remaining broth, stir in cilantro, scallions, and lime juice, season, and ladle over fish to serve

Substitutions
None. Although another fish could be utilized and I have prepared this with Salmon successfully, the Halibut is the star of the show. Thicker the better. You can back off the scallions and like most dishes can substitute shallots which offer a richer subtle flavor in my opinion.