Thai Style Halibut with Coconut Curry Broth

A few weeks ago I was browsing www.foodnetwork.com for recipes. I came across this and thought it sounded good. We do not eat a lot of fish at home. I would like to incorporate it more in our diets.
I went to the store to buy the Halibut. I knew that Halibut was expensive but when I saw the price - I was like yeah no!
Instead of Halibut i used Tilapia.
This recipe was interesting, easy and tasty. Even the kids liked it! I found the broth very tasty! I would even omit the fish and add veggies! I added hot garlic chili sauce to the dish to add some spice!

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
Directions
*Available in the Asian section of most supermarkets

**Steam or microwave 5 cups of washed baby spinach for 2 minutes

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.