Recipe by 3LittleBirds
A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this Cooking Light recipe. I actually substituted grouper for the halibut. The husband's not a huge fish fan, but he loved it. I look forward to trying tilapia in this as well.
Top Review by Barb R
I only give this four stars because I would have liked the sauce to be a LOT thicker. I would eliminate the chicken broth altogether. Also, I used cod instead of Halibut and halved the cooking time for the fish (obviously). The spices in this recipe with the coconut milk are fantastic!! Really, really great!! Thank you!
- 1 tablespoon fresh ginger, peeled and chopped
- 1 tablespoon water
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 1⁄2 teaspoon fresh ground black pepper, divided
- 2 teaspoons canola oil
- 1⁄4 cup onion, finely chopped
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 3⁄4 cup light coconut milk
- 3 tablespoons fresh lemon juice
- 4 (6 ounce) halibut fillets
- 1⁄2 teaspoon salt
- 4 teaspoons chopped fresh parsley (optional)
Directions See How It's Made
- Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
- Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally. Add ginger mixture, cook 1 minute, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice, simmer 2 minutes.
- Sprinkle fish with remaining black pepper and salt. Add fish to pan, cook 8 minutes or until fish flakes easily with fork. Garnish with parsley, if desired.