Halibut With Cumin-Pepper Curry

Total Time
33mins
Prep 15 mins
Cook 18 mins

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.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
  2. 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.
  3. 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.

Reviews

(1)
Most Helpful

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!

Barb R April 05, 2006

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