Thai-Style Halibut with Coconut-Curry Broth

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Healthier_Me
Healthier_Me Posts: 5,600 Member
in Recipes
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes


In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.


Nutrition Information
Nutritional Analysis per Serving Calories 418
Total fat 8.7 grams Saturated fat 3 grams
Protein 43 grams Carbohydrates 41 grams
Fiber 2 grams Sodium 600 milligrams

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 4 servings



http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35669,00.html

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  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Options
    2 teaspoons vegetable oil
    4 shallots, finely chopped (about 3/4 cup)
    2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
    2 cups low-sodium chicken broth
    1/2 cup light coconut milk
    1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
    4 (6-ounce) pieces halibut fillet, skin removed
    Steamed spinach**
    1/2 cup coarsely chopped fresh cilantro leaves
    2 scallions, green part only, thinly sliced
    2 tablespoons fresh lime juice
    Freshly ground black pepper
    2 cups cooked brown rice, for serving
    *Available in the Asian section of most supermarkets
    **Steam or microwave 5 cups of washed baby spinach for 2 minutes


    In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
    Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

    Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.


    Nutrition Information
    Nutritional Analysis per Serving Calories 418
    Total fat 8.7 grams Saturated fat 3 grams
    Protein 43 grams Carbohydrates 41 grams
    Fiber 2 grams Sodium 600 milligrams

    Recipe Summary
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Yield: 4 servings



    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35669,00.html

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