Co­conut-Poached Hal­ibut With Broc­col­ini

If you’re used to pan-fry­ing fish, poach­ing it in Thai-spiced co­conut sauce is a tasty change. Serve over steamed jas­mine or other fra­grant rice. Broc­col­ini is avail­able in the pro­duce sec­tion of ma­jor su­per­mar­kets.

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 25 min­utes

MAKES: 4 serv­ings

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 medium-low; 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). PER SERV­ING: about 375 cal, 28 g pro, 25 g to­tal fat (19 g sat. fat), 12 g carb (2 g di­etary fi­bre, 5 g su­gar), 33 mg chol, 410 mg sodium, 1,064 mg potas­sium. % RDI: 14% cal­cium, 36% iron, 25% vit A, 127% vit C, 35% fo­late.

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