2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2-cup coursely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tabblespoons fresh lime juice
Freshly ground black pepper
In a large saute 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 5 minutes.
Season the halibut with 1/4 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 cooked brown and wild rice in center of plate. Top with steamed baby spinach. Place halibut over both. Add the cilantro, scallions, and lime juice to the sauce and season to taste with salt and pepper. Ladle the sauce over the fish.