Halibut in Creamy Coconut Sauce - Recipes in a Pinch

4 boneless, skinless halibut filet 

2 Tablespoons olive oil 

1 can (13.5 ounces) unsweetened coconut milk 

2 scallions, finely chopped 

1 Tablespoon fresh chopped lemongrass

1 teaspoon lime zest, plus 1 Tablespoon juice 

1 teaspoon grated peeled fresh ginger 

1 teaspoon grated garlic 

4 cups chopped stemmed kale 

Sliced red chile for garnish

Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to a plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger and garlic; season. Bring to simmer, cover and cook until fragrant, about 2 minutes. Add kale, cover and cook for 1 minute. Arrange fish on top of sauce. Cover, cook until kale is tender and fish is heated through; 1 to 2 minutes. 

TOTAL TIME: 20 MINUTES