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Curried Halibut Skillet

 Curried Halibut Skillet
“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
4 ServingsPrep/Total Time: 25 min.


  • 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 flaked coconut, toasted
  • 1/4 cup minced fresh cilantro


  • 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.
Nutritional Facts: 1 serving equals 270 calories, 12 g fat (3 g saturated fat), 36 mg cholesterol, 510 mg sodium,

2 of 2

Curried Halibut Skillet (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.