Halibut with Coconut-Red Curry Sauce

Halibut with Coconut-Red Curry Sauce


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

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Bradenton, FL


  • 2 tsp. canola oil, divided
  • 4 6-oz. halibut fillets
  • 1 C. chopped onion
  • 1/2 C. chopped green onions
  • 1 Tbs. grated peeled fresh ginger
  • 1 C. light coconut milk
  • 1 Tbs. sugar
  • 1 Tbs. fish sauce
  • 3/4 tsp. red curry paste
  • 1/2 tsp. ground coriander
  • 1 Tbs. chopped fresh basil
  • 2 tsp. fresh lime juice

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Heat 1 teaspoon oil in a large non-stick 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. 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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