This was pretty good. Unfortunately I had only 1/2 the amount of red curry I needed so I think the sauce wasn't as good as others have said - my fault for not checking ahead. DH accidentally got full fat coconut milk at the store so it was nice and creamy. Next time I'll let the herbs steep a little longer. We served this with jasmine rice and oven-roasted asparagus. I'd really like to try it with the baby bok choy as pictured.
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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