Halibut and Spinach Curry Halibut and Spinach Curry

Halibut and Spinach Curry Image by: Halibut and Spinach Curry Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2007



Remove skin (if any) from halibut; cut fish into 1-1/2-inch (4 cm) cubes. Set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, curry paste, ginger, jalape?if using), coriander, salt and turmeric, stirring occasionally, until onion is softened, about 6 minutes.

Add spinach; cook, stirring, until wilted, about 2 minutes.

Stir in tomatoes and 1 cup (250 mL) water; bring to boil. Add fish; reduce heat and simmer, stirring occasionally, until fish flakes easily when tested, about 8 minutes. Stir in lemon juice.

Nutritional facts Per serving: about

  • Sodium 625 mg
  • Protein 35 g
  • Calories 310.0
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 26.0
  • Folate 38.0
  • Calcium 14.0
  • Vitamin A 52.0
  • Vitamin C 15.0
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Lunch & Dinner

Halibut and Spinach Curry