Halibut With Cumin-Pepper Curry

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.

• Ready In: 33 mins
• Serves: 4

Ingredients

• 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

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.