Coconut Curry Halibut

Photo: Jason Wallis; Styling: Missie Neville Crawford  

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.

Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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.
Note:

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.

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