Coconut Curry Halibut
Created by breezermom on October 16, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #25051
Ingredients
- 1 1/2 tablespoons brown sugar
- 2 tablespoons red curry paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 can (14 ounce) coconut milk (may use light)
- 1 tablespoon fresh lime juice
- 3 sprigs mint
- 3 sprigs basil
- 1 tablespoon oil (canola oil)
- 4 (6 ounce) halibut fillets
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
How to Make
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Step 1: Combine the first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup, about 35 minutes. Remove from heat. Stir in lime juice, mint, and basil. Let stand 15 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
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Step 2: Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Sprinkle fish evenly with pepper and salt.Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.
Nutritional Facts
- Serving Size: 1 (291.6 g)
- Calories 532.7
- Total Fat - 38.9 g
- Saturated Fat - 25 g
- Cholesterol - 7.7 mg
- Sodium - 858.8 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 6.7 g
- Sugars - 22.5 g
- Protein - 16 g
- Calcium - 195.1 mg
- Iron - 4.4 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.5 mg