Halibut in Tomato-Shiitake Broth

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

A little red curry paste delivers complex flavors to the shiitake mushroom broth. Look for it in jars or foil packets in the Asian section of your supermarket.

Yield: 4 servings (serving size: 1 fillet, 3/4 cup noodles, and 1/2 cup clam juice mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 14%
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 41.5g
  • Carbohydrate: 38.2g
  • Fiber: 1.2g
  • Cholesterol: 57mg
  • Iron: 3.3mg
  • Sodium: 811mg
  • Calcium: 130mg

Ingredients

  • 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 1 teaspoon olive oil
  • 1 teaspoon bottled minced garlic
  • 1 1/2 cups bottled clam juice
  • 2 teaspoons red curry paste
  • 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
  • 2/3 cup canned diced tomatoes, undrained
  • 1/4 teaspoon crushed red pepper
  • 4 (6-ounce) halibut fillets
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon salt

Preparation

  1. Cook noodles according to package directions, omitting salt and fat.
  2. While noodles cook, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly. Add clam juice and curry paste, stirring with a whisk until smooth. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.
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