Thai-Style Swordfish with Coconut-Curry Broth

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons of 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 swordfish fillet, skin removed
5 cups washed spinach
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, chopped
2 tablespoons fresh lime juice
freshly ground black pepper
2 cups cooked white or brown rice for serving

In a large saute pan, hear 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 swordfish with 1/4 teaspoon salt. Arrange the fish in the saute pan and gently shake the pan to 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 or rimmed plates. Top with the fish fillets. Stir in 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.