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Halibut with Cumin-Pepper Curry

Yield 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.