Rating: 4 stars
54 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 12
  • 5 star values: 31

Serve this Thai-inspired halibut dish for a quick and easy dinner in minutes. Soak up the delectable coconut-red curry sauce with a side of seasoned rice and bok choy.

David Bonom
Recipe by Cooking Light March 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

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  • Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

  • Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Nutrition Facts

278 calories; fat 9.3g; saturated fat 3.6g; mono fat 2.7g; poly fat 2g; protein 37.1g; carbohydrates 10.9g; fiber 1.1g; cholesterol 54mg; iron 2mg; sodium 475mg; calcium 102mg.
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