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.
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.