Weather: 30 degrees, light and welcome snowfall
What I’m listening to: the dance of keys clicking on the keyboard against the hush of an empty house
Upon returning from my trip to California, I was excited to get back into my kitchen and cook something very local, very Alaska. Not long ago, I was drooling over a Thai Coconut Curry Poached Barramundi with Sauteed Spinach recipe by the lovely Laurie over at Simply Scratch. While we don’t have any barramundi in Alaska (go figure! Hehe.), we have some incredible wild halibut that works beautifully in this dish.
While this plate of food looks incredibly fancy and restaurant quality, it is quick and simple enough to whip up for a weeknight meal. On top of that, it’s healthy, too – lean fish, fresh greens, and a complex spicy-sweet broth bolstered by nutritious coconut milk (that… ahem… you might just be tempted to drink straight from the bowl. Fair warning).