Halibut With Cumin Pepper Curry

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A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this cooking light recipe. i actually substituted grouper for the halibut. the husband's not a huge fish fan, but he loved it. i look forward to trying tilapia in this as well.

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Steps

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Combine first 7 ingredients in a small bowl with 1 / 4 tsp of the black pepper and stir until well blended.

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Heat oil in a large nonstick skillet over medium heat.

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Add onion , cook 3 minutes , stirring occasionally.

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Add ginger mixture , cook 1 minute , stirring frequently.

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Add broth , bring to a boil.

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Reduce heat and simmer 5 minutes.

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Add coconut milk and juice , simmer 2 minutes.

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Sprinkle fish with remaining black pepper and salt.

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Add fish to pan , cook 8 minutes or until fish flakes easily with fork.

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Garnish with parsley , if desired.

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Ingredients

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fresh ginger, water, ground coriander, ground cumin, ground turmeric, crushed red pepper flakes, garlic cloves, fresh ground black pepper, canola oil, onion, reduced-sodium fat-free chicken broth, light coconut milk, fresh lemon juice, halibut fillets, salt, fresh parsley