Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.
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)
How to Make It
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.
Tabla Restaurant and Bread Bar, New York, New York
This was delicious! Easy, quick, healthy and full of flavor! The only thing I changed was that I used BROWN basmati rice to make it more healthy. I'll be making this on a regular basis (and it's definitely good enough to make for company)!
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