Recipe

Halibut with Coconut–Red Curry Sauce

A bed of seasoned rice with bok choy soaks up the sauce.
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.
Yield


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

Preparation

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.


Nutritional Information

Calories:
278
Fat:
9.3g (sat 3.6g,mono 2.7g,poly 2g)
Protein:
37.1g
Carbohydrate:
10.9g
Fiber:
1.1g
Cholesterol:
54mg
Iron:
2mg
Sodium:
475mg