Halibut with Coconut and Green Curry

Halibut with Coconut and Green Curry

Halibut with Coconut and Green Curry

45 minutes

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Details
  • Servings:   4
  • Calories:   469
  • Protein:   15g
  •  
  • Fiber:   5g
  • Sugar:   13g
  • Carb Total:   15g
  •  
  • Saturated:   24g
  • Fat Total:   40g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   20 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 tablespoons BROWN SUGAR
  • 1 can coconut milk
  • 2 CILANTRO SPRIGS FOR GARNISH
  • 1/4 cup fresh basil
  • 3 tablespoons GREEN CURRY PASTE
  • 8 ounces halibut filet
  • 1 teaspoon LIME JUICE
  • 1 teaspoon LIME ZEST
  • OLIVE OIL
  • 1 RED BELL PEPPER,
  • SALT & PEPPER TO TASTE
  • 1 SHALLOT
  • 4 LARGE SHIITAKE MUSHROOMS SLICED
  • 1 tablespoon SOY SAUCE
  • 1 tablespoon SRIRACHA
  • 1 cup VEGETABLE STOCK
Instructions

Cube the fish into 1 inch cubes. Set aside.In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste.Bring to a low boil and turn down to simmer.In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.

Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.

Remove them from the pan and set aside.

Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.

Add the vegetables back into the pan and cook for about 1 minute.

Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat.Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).

Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.

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