Halibut with Coconut-Red Curry Sauce

Soak up the delectable sauce with a side of seasoned rice and bok choy.

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.

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.

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

Calcium:

102mg