Coconut Curry Halibut
Prep Time
10 minutes
Cooking Time
30-35 minutes
Yields
2 servings
Ingredients
2 Halibut fillets
1 can original coconut milk
1/2 to 1 cup water (helps dilute the coconut milk)
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground mustard
1 teaspoon cayenne pepper
3/4 teaspoon sea salt
1 small lime, juiced
1/2 medium red pepper, cut into strips
1/2 medium yellow onion, cut into strips
Quinoa Salad (optional):
1/2 cup uncooked quinoa - I used Ancient Harvest brand which had a 15-minute cooking time
1 tablespoon coconut oil (optional)
1/2 medium avocado, diced
1/2 medium heirloom tomato, diced
1/2 medium mango, diced
2-3 cups baby spinach
Directions
Whisk together coconut milk and water then add in spices, sea salt, pepper, and lime juice. Stir red pepper and onion strips.
Rinse Halibut fillets and lay in an 8 inch x 8 inch square baking dish. Pour curry mixture over the top.
Broil at 375 degrees for 30-35 minutes, or until fish flakes with a fork. Remove half-way through and baste fish with the curry sauce so it doesn't get dry.
Quinoa Salad (optional):
While the fish is baking, cook the quinoa according to directions on the box. Add the coconut oil to help prevent the quinoa from sticking together. Once cooked, mix in the avocado, tomato, and mango. Fold in the spinach last.
Divide the quinoa salad up and place on the plate first. Layer the halibut on top.