Ginger-Lime Poached Sole

When take-out beckons, turn to this Thai-inspried meal that's lower in fat and calories than it's restaurant counterpart. So delicious -

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups  instant long grain brown rice
• 2  teaspoons  non-hydrogenated margarine
• 1  cup red onion, very thinly sliced
• 1  cup carrot, very thinly sliced
• 1  tablespoon  minced ginger
• 1  teaspoon curry powder
• 1  teaspoon lime zest
• 1  teaspoon  hot pepper sauce
• 2  cups chicken broth, sodium-reduced, divided
• 1  cup coconut milk (light)
• 2  tablespoons lime juice
• 2  cups green beans, chopped
• 4  frozen sole fillets, thawed
• 1⁄4 cup coriander leaves, lightly packed

Directions

1. Prepare rice according to package directions without adding butter or salt; reserve.
2. Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 minute. Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes. Stir in remaining broth, coconut milk, and lime juice and bring to a boil. Add beans and simmer 3 minutes. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3-5 minutes.
3. Divide rice amoung 4 shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with coriander.