Monday, January 27, 2014

Coconut Curry Halibut

Today I decided to make fish because Alyssa wasn't going to be home until after dinner.  I was looking through an issue of Cooking Light and landed on Coconut Curry Halibut.  It sounded good, and I had all the ingredients, so I decided to give it a try.  
It ended up being awesome!  Matt loved it, and had thirds!  He also told me that the sauce was so good that I should make it without the fish as a dipping sauce for everything.  Success!

Coconut Curry Halibut
Coconut Curry Halibut

Ingredients:
1 1/2 Tbsp. brown sugar
1 Tbsp. Thai red curry paste
1 Tbsp. low sodium soy sauce
1 Tbsp. rice vinegar
1 (14 oz.) can coconut milk
1 Tbsp. lime juice
1 /2 Tbsp. fresh cilantro, chopped
1 Tbsp. vegetable oil
4 halibut filets
1/4 tsp. pepper
1/8 tsp. salt

Preparation:
Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth.  Bring to a boil; reduce heat and simmer until reduced to 3/4 cup (about 25 minutes).  Remove from heat. Stir in lime juice and cilantro; let stand 5 minutes.  Strain to remove solids. 
Heat a large nonstick skillet over medium-high heat.  Add oil; swirl to coat the pan. 
Sprinkle fish evenly with salt and pepper. 
Add fish to pan; cook 4 minutes  on each side, or until done.  
Serve fish with sauce.
Enjoy!



Recipe adapted from Cooking Light