Halibut with Cumin-Pepper Curry

Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.

Yield:

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

Recipe from

Nutritional Information

Calories 260
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 2.9 g
Monofat 2.7 g
Polyfat 2 g
Protein 37.8 g
Carbohydrate 5.9 g
Fiber 0.8 g
Cholesterol 54 mg
Iron 2 mg
Sodium 597 mg
Calcium 96 mg

Ingredients

1 tablespoon chopped peeled fresh ginger
1 tablespoon water
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons canola oil
1/4 cup finely chopped onion
1 (14-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
3 tablespoons fresh lemon juice
4 (6-ounce) halibut fillets
1/2 teaspoon salt
4 teaspoons chopped fresh parsley (optional)

Preparation

Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.

Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.

Note:

Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

October 2005