Halibut with Coconut-Red Curry Sauce

Photo: Randy Mayor; Styling: Jan Gautro
Serve this Thai-inspired halibut dish for a quick and easy dinner in minutes. Soak up the delectable coconut-red curry sauce with a side of seasoned rice and bok choy.

Yield:

4 servings (serving size: 1 fillet and about 1/3 cup sauce)

Recipe from

Nutritional Information

Calories 278
Fat 9.3 g
Satfat 3.6 g
Monofat 2.7 g
Polyfat 2 g
Protein 37.1 g
Carbohydrate 10.9 g
Fiber 1.1 g
Cholesterol 54 mg
Iron 2 mg
Sodium 475 mg
Calcium 102 mg

Ingredients

2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Note:

David Bonom,

March 2009