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Ginger-Lime Poached Sole

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“When take-out beckons, turn to this Thai-inspried meal that's lower in fat and calories than it's restaurant counterpart. So delicious -”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare rice according to package directions without adding butter or salt; reserve.
  2. Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 minute. Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes. Stir in remaining broth, coconut milk, and lime juice and bring to a boil. Add beans and simmer 3 minutes. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3-5 minutes.
  3. Divide rice amoung 4 shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with coriander.

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