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Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Rice and a nice warm sake.

While halibut doesn't need much fussing, feel free to play with this recipe. We have made it with different flavors of curry and added veggies to the dish like red peppers, peas, spinach, bok choy and baby corn.

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Thai-Style Halibut


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  • 1 tablespoon Thai red curry paste, or to taste
  • 1 (14-oz.) can coconut milk
  • 1/2 cup chicken or clam broth
  • 4 (6-8 oz.) halibut fillets, skinned
  • 6 green onions, thinly sliced


Mix together curry paste, coconut milk and broth. Bring to a simmer in a large skillet. Add fish, lightly seasoned with salt. Cover and simmer gently until done, 10-12 minutes depending on thickness of fillet. Top with green onions and serve with rice or rice noodles.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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