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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2g
  • Protein: 37.8g
  • Carbohydrate: 5.9g
  • Fiber: 0.8g
  • Cholesterol: 54mg
  • Iron: 2mg
  • Sodium: 597mg
  • Calcium: 96mg

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

  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.
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