The harmony of sweet, sour, and spicy flavors in this Asian-inspired dish stimulates the appetite. The halibut, whose velvety texture will melt in your mouth, rests on a fluffy bed of jasmine rice.
Nutrition Facts
Nutrition Facts
Calories | 313 | |
---|---|---|
Total Fat | 3.5 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 0.5 g | |
Cholesterol | 56 mg | |
Sodium | 370 mg | |
Total Carbohydrate | 43 g | |
Dietary Fiber | 5 g | |
Sugars | 3 g | |
Added Sugars | 0 g | |
Protein | 26 g |
Dietary Exchanges
2 1/2 starch, 1 vegetable, 3 lean meat
Ingredients
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1 cup fat-free, low-sodium chicken broth -
1/4 cup lite coconut milk -
1 tablespoon Thai red curry paste -
1 teaspoon grated lime zest -
1 tablespoon fresh lime juice -
2 teaspoons fish sauce (lowest sodium available) -
2 medium garlic cloves, minced -
1 teaspoon peeled minced gingerroot -
2 cups green beans, trimmed -
1 8-ounce can sliced bamboo shoots, drained and slivered -
1/2 cup roasted red bell peppers, drained if bottled, thinly sliced -
2 medium green onions, sliced into 1-inch pieces -
4 halibut fillets (about 4 ounces each), rinsed and patted dry -
1 cup uncooked brown jasmine rice -
2 tablespoons coarsely chopped fresh basil -
2 tablespoons coarsely chopped fresh cilantro
Directions
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In a 3- to 4 1/2-quart round or oval slow cooker, whisk together the broth, coconut milk, curry paste, lime zest, lime juice, fish sauce, garlic, and gingerroot. Stir in the green beans, bamboo shoots, roasted peppers, and green onions. Cook, covered, on low for 3 to 3 1/2 hours or on high for 1 1/2 to 2 hours. -
Quickly stir in the fish and re-cover the slow cooker. Cook for 30 minutes on low or 15 minutes on high, or until the fish flakes easily when tested with a fork. -
Prepare the rice using the package directions, omitting the salt and margarine. -
To serve, spoon the rice into shallow bowls. Place a fish fillet on each serving of rice. Spoon the green bean mixture around the fish. Ladle the cooking liquid over all. Garnish with the basil and cilantro.
Cooking Tip: You can prepare the rice up to two to three days in advance. It will keep, covered, in the refrigerator. Microwave it with 1 to 2 tablespoons of water in a covered microwaveable bowl on 100 percent power (high) for 2 to 3 minutes to reheat it.
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The ľ¹ÏÖ±²¥ celebrates its 100th birthday with 100 all-new recipes in this fully revised and updated 10th edition of its classic cornerstone cookbook.
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Sample Recipes:
Slow Cooker Kale and Red Quinoa Soup
Pulled Turkey Tostadas with Cucumber Guacamole
Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
Purchase:
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