Coconut-Poached Halibut With Broccolini

Coconut-Poached Halibut With Broccolini image Author: Canadian Living Credits: Coconut-Poached Halibut With Broccolini image

If you're used to pan-frying fish, poaching it in coconut sauce is a tasty change. Serve over steamed jasmine or other fragrant rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 2 teaspoons vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 1 can (400 mL) coconut milk
  • 3/4 teaspoons green Thai curry paste
  • 4 halibut fillets (450 g total)
  • 1 tablespoon lime juice
  • pinch each salt and pepper
  • 450 g broccolini trimmed
  • 1/2 cup chopped fresh cilantro
  • 1 hot red pepper (such as That bird's-eye), thinly sliced (optional)

Method

In large skillet, heat oil over medium heat; cook garlic and ginger until fragrant, about 2 minutes.

Stir in coconut milk and curry paste; bring to boil. Reduce heat to mediumlow; add fish and cook until fish flakes easily when tested, about 4 minutes per side. Remove skin. Transfer fish to plate; keep warm.

Simmer sauce until thick enough to coat back of spoon, about 7 minutes. Stir in lime juice, salt and pepper. Ladle over fish.

Meanwhile, in large pot of boiling salted water, cook Broccolini until tender-crisp, about 5 minutes; drain and arrange on plate with fish. Sprinkle with cilantro, and hot pepper (if using).

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 410 mg
  • Sugars 5 g
  • Protein 28 g
  • Calories 375.0
  • Total fat 25 g
  • Potassium 1064 mg
  • Cholesterol 33 mg
  • Saturated fat 19 g
  • Total carbohydrate 12 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut-Poached Halibut With Broccolini

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