Halibut with Coconut and Green Curry
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 69.16
- Health score: 23.00
- Weight Watcher points: 20.00
Summary
Halibut with Coconut and Green Curry is an Indian main course. This recipe serves 4 and costs $4.03 per serving. One serving contains 469 calories, 14g of protein, and 40g of fat. If you have shallot, coconut milk, halibut filet, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is good. Try Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, Halibut Green Curry, and Coconut Curry Halibut for similar recipes.
Ingredients
brown sugar2 tablespoons
coconut milk1 can
cilantro sprigs2
basil0.25 cup
curry paste3 tablespoons
halibut filet8 ounces
lime juice1 teaspoon
lime zest1 teaspoon
olive oil4 servings
bell pepper1
sal & pepper1 T
shallot1
shiitake mushrooms4
soy sauce1 tablespoon
sriracha1 tablespoon
vegetable stock1 cup
Instructions
Step 1
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.
Step 2
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.
Step 3
Remove them from the pan and set aside.
Step 4
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.
Step 5
Add the vegetables back into the pan and cook for about 1 minute.
Step 6
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).
Step 7
Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.
Categories
Cuisines: Indian, Asian
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, pescatarian