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Halibut W/ Coconut and Green Curry

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.99 One serving costs about $3.99

$3.99 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish Indian,Asian
spoonacular Score:53%

Spoonacular Score: 53%

 

Need a gluten free, dairy free, and pescatarian main course? Halibut W/ Coconut and Green Curry could be a super recipe to try. One serving contains 467 calories, 14g of protein, and 40g of fat. This recipe serves 4 and costs $3.99 per serving. 1 person has tried and liked this recipe. If you have shiitake mushrooms, salt & pepper, cilantro sprigs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Similar recipes include Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, Coconut Curry Halibut, and Halibut Green Curry.

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Torresella Pinot Grigio. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.

Torresella Pinot Grigio

A clear, dry white wine with a pale straw color. It is smooth, delicate, fresh and well balanced with characteristic mellow aroma. Excellent with fish and light soups.Alcohol Level: 11.67%

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps brown sugar
brown sugar
1 can
1 can canned coconut milk
canned coconut milk
2
2  cilantro
cilantro
0.25 cups
0.25 cups fresh basil
fresh basil
3 Tbsps
3 Tbsps green curry paste
green curry paste
8 oz
8 oz halibut
halibut
1 tsp
1 tsp lime juice
lime juice
1 tsp
1 tsp lime zest
lime zest
some
some olive oil
olive oil
1
1  red bell pepper
red bell pepper
18 Tbsps
18 Tbsps Salt & Pepper
Salt & Pepper
1
1  shallot
shallot
4
4  shiitake mushrooms
shiitake mushrooms
1 Tbsp
1 Tbsp soy sauce
soy sauce
1 Tbsp
1 Tbsp sriracha
sriracha
1 cup
1 cup vegetable stock
vegetable stock
2 Tbsps brown sugar
2 Tbsps
brown sugar
1 can canned coconut milk
1 can
canned coconut milk
2  cilantro
2
cilantro
0.25 cups fresh basil
0.25 cups
fresh basil
3 Tbsps green curry paste
3 Tbsps
green curry paste
8 oz halibut
8 oz
halibut
1 tsp lime juice
1 tsp
lime juice
1 tsp lime zest
1 tsp
lime zest
some olive oil
some
olive oil
1  red bell pepper
1
red bell pepper
18 Tbsps Salt & Pepper
18 Tbsps
Salt & Pepper
1  shallot
1
shallot
4  shiitake mushrooms
4
shiitake mushrooms
1 Tbsp soy sauce
1 Tbsp
soy sauce
1 Tbsp sriracha
1 Tbsp
sriracha
1 cup vegetable stock
1 cup
vegetable stock

Equipment

sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl


Instructions

  1. Cube the fish into 1 inch cubes. Set aside.
  2. In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste.
  3. Bring to a low boil and turn down to simmer.
  4. In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.
  5. Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.
  6. Remove them from the pan and set aside.
  7. Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.
  8. Add the vegetables back into the pan and cook for about 1 minute.
  9. Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat.
  10. Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).
  11. Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.99
Ingredient
2 tablespoons brown sugar
1 can canned coconut milk
2 cilantro
¼ cups fresh basil
3 tablespoons green curry paste
8 ounces halibut
1 teaspoon lime juice
1 teaspoon lime zest
some olive oil
1 red bell pepper
1 tablespoon Salt & Pepper
1 shallot
4 shiitake mushrooms
1 tablespoon soy sauce
1 tablespoon sriracha
1 cup vegetable stock
Price
$0.08
$2.44
$0.13
$0.24
$0.58
$7.55
$0.04
$0.17
$0.67
$0.60
$0.02
$0.14
$2.28
$0.12
$0.14
$0.76
$15.95

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Depending on where it was caught and which fishing methods were used, halibut can be a good sustainable choice of fish.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
466 Calories
14g Protein
39g Total Fat
17g Carbs
15% Health Score
Limit These
Calories
466
23%

Fat
39g
61%

  Saturated Fat
23g
148%

Carbohydrates
17g
6%

  Sugar
12g
14%

Cholesterol
27mg
9%

Sodium
2375mg
103%

Get Enough Of These
Protein
14g
29%

Vitamin A
3019IU
60%

Vitamin C
45mg
55%

Manganese
1mg
53%

Selenium
33µg
47%

Vitamin B3
5mg
28%

Phosphorus
269mg
27%

Vitamin B6
0.51mg
26%

Vitamin E
3mg
20%

Potassium
670mg
19%

Vitamin K
19µg
19%

Vitamin D
2µg
18%

Copper
0.33mg
16%

Fiber
3g
16%

Magnesium
61mg
15%

Iron
2mg
15%

Folate
43µg
11%

Vitamin B12
0.62µg
10%

Zinc
1mg
8%

Vitamin B5
0.74mg
7%

Vitamin B1
0.08mg
5%

Calcium
51mg
5%

Vitamin B2
0.09mg
5%

covered percent of daily need

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