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Coconut Curry Halibut

Photo: Jason Wallis; Styling: Missie Neville Crawford

 

Hands-on time 45 mins
Total time 45 mins
Yield Serves 4 (serving size: 1 fillet and 3 tablespoons sauce)
Pacific halibut (often labeled Alaskan halibut) is a good choice for sustainability. Less-expensive options include most U.S.-farmed tilapia and Atlantic/Icelandic cod.

Ingredients

  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons red curry paste
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon fresh lime juice
  • 3 mint sprigs
  • 3 basil sprigs
  • 1 tablespoon canola oil
  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 274
  • fat 11.1 g
  • satfat 5.7 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 33.2 g
  • carbohydrate 10.7 g
  • fiber 0.1 g
  • cholesterol 83 mg
  • iron 0.8 mg
  • sodium 482 mg
  • calcium 17 mg

How to Make It

  1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.

  2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.