Halibut with Coconut-Red Curry Sauce
milk, onion, onions, fish sauce, sugar, lime juice, canola oil, ginger, basil, curry
Ingredients
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
Directions for Halibut with Coconut-Red Curry Sauce Recipe
1. 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. 2. 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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 fillet and about 1/3 c
Tags
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