Halibut with Coconut-Red Curry Sauce

I now have officially decided red curry and halibut do not go together for me. I am not a fan of this recipe, but I do think it's because coconut milk and red curry and fix do not belong together. I will make this again, but with chicken I think.

Halibut with Coconut-Red Curry Sauce
Recipe from MyRecipes.com
Serves 4

2 tsp canola oil, divided

Photo from MyRecipes.com

4 (6-ounce) halibut fillets
1 c chopped onion
1/2 c chopped green onions
1 T grated peeled fresh ginger
1 c light coconut milk
1 T sugar
1 T fish sauce
3/4 tsp red curry paste
1/2 tsp ground coriander
1 T chopped fresh basil
2 tsp fresh lime juice

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.

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.

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.

Calories 278
Protein 37.1g
Carbohydrate 10.9g
Fiber 1.1g