Home Recipes Halibut with Coconut-Red Curry Sauce

Halibut with Coconut-Red Curry Sauce

by Erika Nicole Kendall

2  teaspoons  olive 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

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.

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