Halibut Sinigang

I don’t know about you but I swear the summer has been flying by.  It was just the 4th of July.  I had to rush to make this month’s theme for the Kulinarya Cooking Club.  July’s theme is sinigang.  Sinigang to me is a perfect soup for all seasons.  The warmth of the broth during the winter and fall.  The tartness from the lemons and tamarind is so refreshing during the spring and summer.  I normally make the beef version but I wanted to try something different.  I normally don’t get a chance  to cook fish at home due to The Daughter but I found some great cuts of halibut.  I found the halibut was good but if you ate it for a couple of days (I really have to stop cooking for 10 people), the fish got a little dry during the re-heat process.  This time I made the broth from scratch instead of the mix.  I actually had some tamarind squirreled away in my pantry.  It came out pretty good knowing I forgot to season the fish. 
Halibut Sinigang
1/4 Cup of Dried Tamarind (Fresh would be better)
Juice from 2 Limes (lemons or calamansi would work too)
2 Halibut Steaks (about 3 lbs)
3 Cups of Sliced Bok Choy
5 Cups of Fresh Spinach Sliced
3 Diced Tomatoes
Salt and Pepper to Taste
Directions

1. Take a large stock pot and fill it with water.  Add the tamarind, limes, and tomatoes.  Bring to a boil.
2. Season the halibut to your taste.  This is a must do.  Mine came out a little bland while the veggies and broth tasted good.
3. When the stock comes to a boil, add the halibut into the broth and cook for about 5 minutes.
4. Add the spinach and bok choy.  Cook for another 5-10 minutes until the halibut starts to break apart.
5. Serve (with rice preferable if I could have some )

Please stop by the other member’s page to see how they tackled this challenge.