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Ayla KavanaghHallibut with Coconut- Red Curry Sauce
This dish is high in protein and low in fat. We served it over bok choy cauliflower rice. It was light and flavorful. You could substitute the halibut for another flaky white fish.
Ingredients
Instructions
- Coconut Red Curry Sauce
- Put 1 1/2 tsp. avocado oil in large skillet pan, over medium heat. Add onion, scallions and ginger. Cook for about 5-8 minutes, until softened. Meanwhile, mix coconut milk, fish sauce, red curry paste, and cumin. Add to onion mixture and bring to a boil. Cook 1 minute. Turn off heat and add lime juice. Remove sauce from pan.
- To now empty skillet, add remaining 1 1/2 tsp. avocado oil. Over medium high heat, add fish and cook for about 5 minutes per side, until flaky and cooked through (internal temp. 135).
- Pour sauce over fish. Add cilantro and serve. If using, the cauliflower rice soaks up the sauce.
Calories
303.30Fat (grams)
7.40Sat. Fat (grams)
1.24Carbs (grams)
4.29Fiber (grams)
0.76Net carbs
3.52Sugar (grams)
1.68Protein (grams)
52.02Sodium (milligrams)
542.97Cholesterol (grams)
136.08
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