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Halibut with Coconut-Red Curry Sauce

Halibut with Coconut–Red Curry Sauce
Photo: Randy Mayor; Styling: Jan Gautro
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

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  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.

  3. 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.