Halibut With Cumin-Pepper Curry |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this Cooking Light recipe. I actually substituted grouper for the halibut. The husband's not a huge fish fan, but he loved it. I look forward to trying tilapia in this as well. Ingredients:
1 tablespoon fresh ginger, peeled and chopped |
1 tablespoon water |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
1/2 teaspoon fresh ground black pepper, divided |
2 teaspoons canola oil |
1/4 cup onion, finely chopped |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
3/4 cup light coconut milk |
3 tablespoons fresh lemon juice |
4 (6 ounce) halibut fillets |
1/2 teaspoon salt |
4 teaspoons chopped fresh parsley (optional) |
Directions:
1. Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally. Add ginger mixture, cook 1 minute, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice, simmer 2 minutes.
3. Sprinkle fish with remaining black pepper and salt. Add fish to pan, cook 8 minutes or until fish flakes easily with fork. Garnish with parsley, if desired.
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