1 tbsp fresh grated ginger
1 tbsp water
1 tsp ground cumin
1 tsp coriander
1/4 tsp ground turmeric
1/4 tsp red pepper
4 garlic cloves minced
1/2 tsp ground black pepper (divided)
2 tsps canola oil
1/4 cup finely chopped onion (or scallions)
1 (14 oz can) fat free, low sodium chicken broth
3/4 cup light coconut milk
3 tbsp fresh lemon juice
4 (6 oz) halibut fillets
1/2 tsp salt
4 tsps chopped fresh parsley

Combine first 7 ingredients in a small bowl. Add 1/4 tsp of black pepper, stirring until well blended.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth and bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.

Sprinkle fish with remaining black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a form or until the desired degree of doneness. Garnish with the chopped fresh parsley.

260 Calories 8.8g fat 37.8g protein 1g fiber

This recipe currently has 0 comments. Add your own comment in the right hand menu.