Poached Halibut with Roasted Bok Choy & Acorn Squash in Coconut Broth

Directions

1. Preheat the oven to 450°F and prepare the vegetables by washing and drying them.
2. Halve the acorn squash, remove the seeds, and cut it into ½-inch wedges. Put the squash on a baking sheet with the trimmed bok choy.
3. Toss the squash and bok choy with a little oil, salt, and pepper, then spread them in a single layer and roast until tender, about 20 minutes, flipping halfway.
4. Pat the halibut dry and place it skin-side down on a plate; season the top with salt and pepper.
5. While the oven roasts, peel and mince the ginger and garlic.
6. Slice the shallot into thin half-moons and set aside.
7. Heat a skillet over medium-high heat, add oil, and swirl to coat the bottom. Add ginger, garlic, shallot, and chili-garlic sauce; cook until starting to soften, 1–2 minutes.
8. Pour in the broth and coconut milk, then add sugar and fish sauce. Bring to a boil, then reduce to a simmer.
9. Gently place the halibut fillets in the broth, skin-side down, spoon some broth over the tops, cover the skillet, and poach until the fish is opaque and cooked through, about 5 minutes depending on thickness.
10. Cut the lime into wedges. Divide the roasted vegetables, halibut, and coconut broth into bowls and serve with lime wedges.