The sauce can be made up to 3 days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8-10 minutes.
Ingredients: Method:
2 Tbsps vegetable oil
4 plum tomatoes, chopped
1 Tbsp Thai red curry paste
1 Tbsp lime juice
1 tsp sugar
1 cup coconut milk (light)
2 Tbsps chopped basil
2 Tbsps chopped mint

Preheat the oven to 450°.
Heat oil in ovenproof wok or skillet over high heat. Add tomatoes and sear until beginning to collapse.
Stir in curry paste, lime juice, sugar and coconut milk and bring to boil.
Reduce heat to medium-low and summer until sauce thickens slightly, about 5-8 minutes.
Stir in half of herbs.
1-½ lbs halibut, or
any thick white fish -- i.e.
striped bass, grouper, cod

Place fish fillets in the wok or skillet, dotting a little sauce over them, and place in pre-heated oven. Bake for 10-15 minutes, or until fish is cooked and white juices appear.

Serve over a bed of rice. Garnish with remaining herbs.
The menu included Sweet & Spicy Eggplant and Asian Plum Salad.
Serves 4 from Lucy Waverman's Weekend Menu column in The Globe & Mail, August 25, 2007