Green Curry Poached Hal­ibut

SERVES 2. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

Clean Eating - - RECIPES -

It’s easy to eat more brain-fu­el­ing fish with this fra­grant curry recipe. Hal­ibut is a good source of omega-3s as well as vi­ta­min B6 and magnesium, which are im­por­tant nu­tri­ents for the syn­the­sis of brain-sig­nal­ing neu­ro­trans­mit­ters.

2 tbsp avo­cado oil, di­vided 4 cups spinach 1 clove gar­lic, minced

¼ yel­low onion, finely chopped 1 cup low-sodium veg­etable broth 1 cup co­conut milk bev­er­age 2 tbsp green curry paste Pinch sea salt 2 4-oz hal­ibut fillets ¼ cup chopped fresh cilantro 1 lime, zested and juiced

1. In a large skil­let on medium-high, heat 1 tbsp oil. Add spinach and gar­lic; sauté 2 min­utes then trans­fer to a serv­ing dish.

2. In same skil­let on medium-high, heat re­main­ing 1 tbsp oil. Add onion and sauté for 3 min­utes. Whisk in broth, co­conut milk, curry paste and salt. Bring mix­ture to a sim­mer and cook un­til liq­uid is re­duced by half, about 10 min­utes.

3. Add hal­ibut to skil­let and spoon some of the liq­uid over top; cook for 1 minute. Cover and poach hal­ibut un­til it flakes eas­ily with a fork, 5 to 7 min­utes. Gen­tly trans­fer hal­ibut to serv­ing dish over cooked spinach.

4. To liq­uid in pan, add cilantro, lime zest and lime juice; cook for 1 minute. La­dle liq­uid over hal­ibut and spinach in serv­ing dish.

NOTE: If fol­low­ing our Meal Plan, re­frig­er­ate 1 serv­ing and re­heat when called for.

PER SERV­ING (1 fil­let and 1/2 cup spinach): Calo­ries: 361, To­tal Fat: 20 g, Sat. Fat: 5 g, Mo­noun­sat­u­rated Fat: 11 g, Polyun­sat­u­rated Fat: 2.5 g, Carbs: 12 g, Fiber: 3 g, Sug­ars: 2 g, Pro­tein: 33.5 g, Sodium: 811 mg, Choles­terol: 46 mg

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