Halibut With Cumin-Pepper Curry
- Ready In:
- 33mins
- Ingredients:
- 16
- 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
- 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.
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Reviews
-
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!
Tweaks
-
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!