Absolutely amazing! The curry sauce is to die for. It pairs beautifully with the cashew rice and stir-fried vegetables featured in Cooking Light. My only change was to double the serranos in the rice. The dish had the perfect amount of heat!
Coconut Curry Halibut
More From Cooking Light
Total: 45 Minutes
- Calories: 274
- Fat: 11.1g
- Saturated fat: 5.7g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 33.2g
- Carbohydrate: 10.7g
- Fiber: 0.1g
- Cholesterol: 83mg
- Iron: 0.8mg
- Sodium: 482mg
- Calcium: 17mg
- 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
- 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.
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