Halibut with Coconut-Red Curry Sauce

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. 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. 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.