Coconut Curry Halibut

Ingredients

• 3  basil sprigs 
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons brown sugar 
• 1 tablespoon canola oil 
• 24 ounce pacific halibut filets 
• 0.1 teaspoon kosher salt 
• 14 ounce coconut milk light canned
• 1 tablespoon juice of lime fresh
• 1 tablespoon lower-sodium soy sauce 
• 3  mint sprigs 
• 2 tablespoons curry paste red
• 1 tablespoon rice vinegar 

Equipment

• frying pan
• sauce pan
• whisk
• measuring cup

Directions

1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes).
2. Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil; swirl to coat.
5. Sprinkle fish evenly with pepper and salt.
6. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
7. Serve fish with sauce.