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

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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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