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Halibut With Coconut–Red Curry Sauce From Cooking Light Complete Meals In Minutes

2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add onion, green onions and ginger; sauté 2 minutes. Stir in coconut milk and next ingredients. Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and lime juice.

Yield: 4 servings (serving size: 1 fillet and about 1/3 cup sauce). CALORIES 278; FAT 9.3g (sat 3.6g, mono 2.7g, poly 2g); PROTEIN 37.1g; CARB 10.9g; FIBER 1.1g; CHOL 54mg; IRON 2mg; SODIUM 475mg; CALCIUM 102mg.

This recipe appears in Cooking Light Complete Meals in Minutes which comes out this month from Cooking Light Magazine. Reprinted courtesy of Time Home Entertainment Inc.

©Copyright 2010, Caliope Publishing Company