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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 zest
  • 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 zest 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.
Nutrition 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.
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