Halibut with Cumin-Pepper Curry

Halibut with Cumin-Pepper Curry Recipe
Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.


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

Recipe from

Cooking Light

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


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)


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.

Floyd Cardoz,

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

Cooking Light

October 2005
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