COCONUT CURRY POACHED HALIBUT WITH MANGO SALAD
RECIPE TYPE
Seafood
SERVES
6
Prep: 20 min
Cook: 15 min
Ingredients
1 1/2lb fresh halibut fillets
3/4 tsp each salt and pepper
1 can (400mL) Longo’s Organic Coconut Whipping Cream or Essentials Coconut Milk
1 cup Longo’s Essentials Chicken Broth
1 tbsp Longo’s Essentials Curry Powder
2 large cloves garlic, sliced
1-inch piece fresh ginger, sliced
1/2 lime, juiced
1 pkg (450g) Longo’s White Sticky Calrose Rice, heated
Directions
Mango Salad: Toss mango with red pepper, red onion, cilantro, lime juice, salt and pepper until well combined. Set aside.
Cut halibut into 2- to 3-inch chunks and season all over with salt and pepper.
Combine coconut cream, broth, curry, garlic, ginger and lime juice in large skillet with a lid set over medium heat. Simmer for 5 minutes to infuse seasonings. Add fish to skillet, skin-side-up, and cover skillet.
Poach, turning fish gently after 3 minutes, for 6 to 7 minutes or until the fish flakes when tested with a fork.
Serve fish over rice, spooning the poaching liquid overtop. Top with Mango Salad and additional cilantro for garnish.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 27g | Fibre 2g |
Fat 24g | Sugar 8g |
Carbs 35g | Sodium 560mg |
