The Bottom Less Pit

Carefully slice each fillet of halibut in half, so that you have eight pieces. Pat each piece of halibut dry with a paper towel before seasoning both sides evenly with salt and pepper. Then, set to the side.
In a large pan, heat the olive over medium-high heat. Add the minced shallots and sauté for three to five minutes. Then, reduce the heat to medium, add the garlic and cook down for two minutes.
Remove half the shallots and garlic.
Next, add the quartered bok choy to the pan.
Then, add the soy sauce, green onions and ginger.
Add ¼ cup of the stock or broth and stir to combine.
Cook uncovered for one minute before covering to steam the bok choy. Then, cook for three to four minutes.
Season with red pepper flakes and sesame seeds before removing the bok choy from the pan.
Carefully remove the bok choy from the pan and set to the side. Then, add the reserved shallots and garlic back to the pan.
Next add the red curry paste. Stir to combine before adding the coconut milk. Whisk until the paste and coconut milk are fully combined. Add the broth and lime juice, then bring to a low boil.
Reduce the heat to medium-low until the broth is simmering. Whisk again before arranging the fish carefully in the pan. Make sure each piece is submerged in the broth.
Cover and cook for 5-6 minutes. Then, remove from heat and uncover.
Garnish the fish with minced cilantro and green onions. Then, serve over black rice with the cooked bok choy and enjoy!