Halibut with Cumin-Pepper Curry

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.