Halibut with Coconut-Red Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
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.
3. 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.
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