The harmony of sweet, sour, and spicy flavors in this Asian-inspired dish stimulates the appetite. The halibut, whose velvety texture will melt in your mouth, rests on a fluffy bed of jasmine rice.
Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time:4 hours to 3 1/2 hours on low, OR 1 1/2 to 2 hours on high plus 15 minutes on high
Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
Calories313 Per Serving
Protein26g Per Serving
Fiber5g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||5 g|
2 1/2 starch, 1 vegetable, 3 lean meat
1 cup fat-free, low-sodium chicken broth
1/4 cup lite coconut milk
1 tablespoon Thai red curry paste
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
2 teaspoons low-sodium fish sauce
2 medium minced garlic cloves
1 teaspoon minced gingerroot (peeled)
2 cups trimmed green beans
1 8-ounce can sliced bamboo shoots, drained and slivered
1/2 cup roasted red bell peppers, drained if bottled, thinly sliced
2 medium green onions, sliced into 1-inch pieces
4 halibut fillets (about 4 ounces each), rinsed and patted dry
1 cup uncooked brown (or regular) jasmine rice
2 tablespoons coarsely chopped basil (fresh)
2 tablespoons coarsely chopped cilantro (fresh)
In the slow cooker, whisk together the broth, coconut milk, curry paste, lime zest, lime juice, fish sauce, garlic, and gingerroot. Stir in the green beans, bamboo shoots, roasted peppers, and green onions. Cook, covered, on low for 3 to 3 1/2 hours or on high for 1 1/2 to 2 hours.
Quickly stir in the fish and re-cover the slow cooker. Cook for 30 minutes on low or 15 minutes on high, or until the fish flakes easily when tested with a fork.
About 15 minutes before serving time, prepare the rice using the package directions, omitting the salt and margarine.
To serve, spoon the rice into shallow bowls. Place a fish fillet on each serving of rice. Spoon the green bean mixture around the fish. Ladle the cooking liquid over all. Garnish with the basil and cilantro.
Cooking Tip: You can prepare the rice up to two to three days in advance. It will keep, covered, in the refrigerator. Microwave it with 1 to 2 tablespoons of water in a covered microwaveable bowl on 100 percent power (high) for 2 to 3 minutes to reheat it.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.