Halibut with Coconut-Red Curry Sauce
Source of Recipe
K.arlette2011
List of Ingredients
Halibut with Coconut-Red Curry Sauce
2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice
Recipe
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.
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.
Nutritional Information
Calories: 278
Fat: 9.3g
Saturated fat: 3.6g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 2g
Protein: 37.1g
Carbohydrate: 10.9g
Fiber: 1.1g
Cholesterol: 54mg
Iron: 2mg
Sodium: 475mg
Calcium: 102mg
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