Curried Halibut Skillet Recipe

4.5 2 2
Curried Halibut Skillet Recipe
Curried Halibut Skillet Recipe photo by Taste of Home
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Curried Halibut Skillet Recipe

Read Reviews
4.5 2 2
Publisher Photo
My friend in England told me coconut is all the rage there, so I’ve been experimenting with it in main dishes here at home. This is one of my most successful recipes. —Karen Kuebler, Dallas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 halibut fillets (4 ounces each)
  • 1/2 teaspoon salt
  • 4 teaspoons curry powder
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/4 cup minced fresh cilantro

Directions

Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 tablespoon oil; remove and set aside.
In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime peel and ginger. Bring to a boil. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro. Yield: 4 servings.
Originally published as Curried Halibut Skillet in Healthy Cooking April/May 2011, p63

Nutritional Facts

1 serving: 270 calories, 12g fat (3g saturated fat), 36mg cholesterol, 510mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 4 halibut fillets (4 ounces each)
  • 1/2 teaspoon salt
  • 4 teaspoons curry powder
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/4 cup minced fresh cilantro
  1. Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 tablespoon oil; remove and set aside.
  2. In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime peel and ginger. Bring to a boil. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro. Yield: 4 servings.
Originally published as Curried Halibut Skillet in Healthy Cooking April/May 2011, p63

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Reviews forCurried Halibut Skillet

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scubacas User ID: 5298067 193040
Reviewed Apr. 19, 2011

"This was super easy and super delicious...I am not a big tomato fan but the flavors that the sauce made were so good I was dipping my fork in the bits & pieces that were left and eating them tomatos and all! I think this would be good with any fish since Halibut is a bit pricey!"

MY REVIEW
mjlouk User ID: 1712085 194030
Reviewed Apr. 18, 2011

"My DH is not a big fan of fish, but he liked this recipe. Will definitely make again. I didn't have halibut, so I used haddock instead. Turned out great."

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