Thai-Style Halibut with Coconut-Curry Broth

INGREDIENTS

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