Halibut with Coconut Red Curry Sauce

I've never been a huge fan of fish. There are a few fish-es I like and a lot I don't like. Halibut is one I love.

Red curry is another love I have. I like the mildness of the red curry paste and how with just a slip of the teaspoon your mouth can be on fire (I've done that before - bad measuring).

I never thought to put the two together. I didn't have halibut in my freezer like I had thought, but had a piece of cod. Turns out, cod is pretty darn good in this recipe. It wasn't a fantastic recipe, but it wasn't bad either. It'll be kept, but with all the recipes I have to try its unlikely I'll ever make this one again.


Halibut with Coconut Red Curry Sauce

Serves 4

• 2 Teaspoons Canola oil, divided
• 4 Halibut fillet (6 oz)
• 1 cup Chopped onion
• 1/2 cup Chopped green onion
• 1 tablespoon Grated peeled gingerroot
• 1 cup Light coconut milk
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce
• 3/4 teaspoon Red curry paste
• 1/2 teaspoon Ground coriander
• 1 tablespoon Chopped fresh basil
• 2 teaspoons Fresh lime juice

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3. Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.