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

Halibut in Tomato-Shiitake Broth

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.

Cooking Light OCTOBER 2003

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

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

Cook noodles according to package directions, omitting salt and fat.

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.

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
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Halibut in Tomato-Shiitake Broth recipe

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