Coconut Curry Halibut

By gvcathy

Robin Bashinsky, Cooking Light

JANUARY 2014

Ingredients

• 1 1/2 tablespoons brown sugar
• 2 tablespoons red curry paste
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 (14-ounce) can light coconut milk
• 1 tablespoon fresh lime juice
• 3 mint sprigs
• 3 basil sprigs
• 1 tablespoon canola oil
• 4 (6-ounce) halibut fillets
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.