Halibut with Cumin-Pepper Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice. Ingredients:
1 tablespoon chopped peeled fresh ginger |
1 tablespoon water |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper |
4 garlic cloves, minced |
1/2 teaspoon freshly ground black pepper, divided |
2 teaspoons canola oil |
1/4 cup finely chopped onion |
1 (14-ounce) can fat-free, less-sodium 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. Add 1/4 teaspoon of black pepper, stirring 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 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
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