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

Halve acorn squash lengthwise, trim off the ends, then scoop out the seeds. Cut into ½-inch thick wedges and place on a baking sheet pan.

Trim the bok choy ends and cut in half lengthwise; add to the baking sheet with the squash. Drizzle with oil and season with salt and pepper. Toss to coat, then spread the veggies out in a single layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, flipping veggies halfway through, until fork-tender, about 20 minutes. Remove from oven.

Meanwhile, pat the halibut dry with paper towels and place, skin-side down, on a plate; season the top-side with salt and pepper. Set aside.

Peel and mince ginger and garlic.

Preheat a skillet over medium-high heat.

While the skillet heats up, peel, halve, and thinly slice shallot into half-moons.

Once the skillet is hot, add oil and swirl to coat the bottom. Add ginger, garlic, shallot, and chili-garlic sauce; cook, stirring frequently, until starting to soften, 1-2 minutes.

Add broth, coconut milk, sugar, and fish sauce to the skillet. Bring to a boil over high heat, then reduce heat to a simmer.

Place halibut fillets, skin-side down, in the broth. Spoon some of the broth over the tops of the fillets, then cover the skillet; poach the fish until opaque and cooked through, about 5 minutes, depending on the thickness of each fillet. Remove from heat.

While the fish is cooking, cut lime into wedges.

Divide roasted veggies, halibut, and coconut broth between bowls. Serve with lime wedges and enjoy!