This was fabulous! I sub'd cilantro for the parsley. It was great!
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)
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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
- 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.
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