Halibut with Cumin-Pepper Curry

Name: Halibut with Cumin-Pepper Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 teaspoons canola oil; 0 teaspoons crushed red pepper; 397 grams fat-free, less-sodium chicken broth; 1 Tbsp chopped peeled fresh ginger; 4 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0 teaspoons ground turmeric; 680 grams halibut fillets; 3 Tbsps fresh lemon juice; 177 milliliters light coconut milk; 59 milliliters finely chopped onion; 1 teaspoons salt; 1 Tbsp water

You can never have too many main course recipes, so give Halibut with Cumin-Pepper Curry a try. One serving contains 227 calories, 33g of protein, and 7g of fat. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lemon juice, canolan oil, coconut milk, and a few other things to make it today. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert.

Instructions

Combine first 7 ingredients in a small bowl.

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Bowl

Add 1/4 teaspoon of black pepper, stirring until well blended.

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Black Pepper

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion; cook 3 minutes, stirring occasionally.

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Onion

Add ginger mixture; cook 1 minute, stirring frequently.

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Ginger

Add broth; bring to a boil. Reduce heat, and simmer 5 minutes.

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Broth

Add coconut milk and juice; simmer 2 minutes.

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Coconut Milk

Juice

Sprinkle fish with remaining 1/4 teaspoon black pepper and salt.

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Black Pepper

Fish

Salt

Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness.

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Fish

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Frying Pan

Garnish with the chopped fresh parsley, if desired.

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Fresh Parsley

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Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 2teaspoons

canola oil 0teaspoons

crushed red pepper 397grams

fat-free, less-sodium chicken broth 1Tbsp

chopped peeled fresh ginger 4

garlic cloves, minced 1teaspoon

ground coriander 1teaspoon

ground cumin 0teaspoons

ground turmeric 680grams

halibut fillets 3Tbsps

fresh lemon juice 177milliliters

light coconut milk 59milliliters

finely chopped onion 1teaspoons

salt 1Tbsp

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.