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Halibut With Cumin-Pepper Curry

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“A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this Cooking Light recipe. I actually substituted grouper for the halibut. The husband's not a huge fish fan, but he loved it. I look forward to trying tilapia in this as well.”
READY IN:
33mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally. Add ginger mixture, cook 1 minute, stirring frequently. Add broth, bring to a boil. Reduce heat and simmer 5 minutes. Add coconut milk and juice, simmer 2 minutes.
  3. Sprinkle fish with remaining black pepper and salt. Add fish to pan, cook 8 minutes or until fish flakes easily with fork. Garnish with parsley, if desired.

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