Green Curry Poached Halibut
SERVES 2. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 30 MINUTES.
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