RHCP – Live in Chicago


Red Hot Curry Paste, that is. I only wish it were the Chili Peppers. And with an almost one year “hiatus” I’m a little worried, if you care. You must, since you’re reading my blog🙂. They released Stadium Arcadium, the 28-track double album, in early 2006 and have been stagnant since. I mean, if I released such an awesome album I might feel that I needed a 3 year break as well! Shheeeesssshhh. I think I listened to it non-stop for months. Plus, one of their singles was in perfect time to make it to our wedding CD – “Hard to Concentrate”, track 3 on Mars. I’m starting to think that the RHCP may be finished, but I am still going to hold out hope since they are my favorite band of all time. For whatever reason, Anthony Kiedis doesn’t seem to age. And if he does, I don’t notice it with all the drooling I do when he’s on TV. Tee hee hee. Of course, the drooling comes to an instant halt once Flea runs out in his tighties. Word on the street is that they may be together again soon, but who knows. I’ll keep my fingers crossed and will settle for being able to attempt to play “Snow” more than five seconds on Rock Band meanwhile thoroughly enjoying Dani California.

Anyway, with only a few blog posts I’ve become amazed at how skilled I am at rambling. I wasn’t planning on talking about the Chili Peppers, but oh well! The whole purpose of this post was to brag about one of my favorite little fishies – Halibut. Seems to go well with anything I cook it with. I made it “en papillote” a while back and I thought it wasn’t going to get any better with the lemony juicy goodness the fish-in-parchment produced. But I was wrong – and terribly wrong. The only sad part about halibut is that it’s a little pricey, so it’s not like I can cook it every freakin’ week. Have to throw in some tilapia and salmon to balance out the expense! But if you ever treat yourself to a thick juicy halibut steak (and the “flash frozen” ones in the Whole Foods frozen fish section are just as good as the fresh IMHO) you have got to try this recipe. Especially if you like red curry paste. Happens to be one of my favorites.

halibut with sauce

It’s one of those dishes that tends to linger for a while. This can be good and bad. It means you taste it for a while, but it also means you should have some gum or other breath freshener on hand if you’re eating with anyone (other than your spouse of course!).

Here’s the recipe and some pics. I’ve got to get better at photography though if I’m going to keep posting pictures of my food. I’m sure you could serve it with something else, but this way you get some greens with the bok choy and the rice just sops up that juice. The sauce is just enough of all the flavors – a hint of coconut milk but not too much, a hint of freshness with the basil, lime juice to balance it all out, and the red curry paste for the spice. I am usually a speedy eater but ate this nice and slow so that it would last. I’ll also enjoy it again tomorrow for lunch – yippppeee!!!

Halibut with Coconut-Red Curry Sauce
served with baby bok choy coconut rice; 4 servings

print recipe

2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1/2 cup medium dice onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon dark soy sauce*
1 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy:
Combine 1 cup coconut milk and 1/2 cup water (or just use whatever is left of coconut milk from dish and use water for remainder) and 3/4 cup basmati rice in a medium saucepan; bring to a boil.

Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

*For gluten-free, substitute regular soy sauce, gluten-free brand

3 thoughts on “RHCP – Live in Chicago

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