Halibut with Coconut-Red Curry

I am very vocal about my love of Cooking Light and myrecipes.com in general. I think it is a fantastic resource to find delicious recipes of all kinds and sort them easily and helpfully. I was recently sent a copy of myrecipes’ America’s Favorite Food: 200 Top-Rated Recipes from the Country’s Best Magazines which is a collection of recipes from All You, Coastal Living, Cooking Light, Health, Real Simple, Southern Living, and Sunset magazines.

What makes this cookbook different than any I’ve ever seen, is that it incorporates a Scan-It/Cook-It technology. Once you download the free Digimarc Discover app onto your smartphone, you are able to scan photos and info boxes in the cookbook which opens up how-to videos, shopping lists, and related recipes. Brilliant!

When I scanned the photo of the recipe I was making (Halibut with Coconut-Red Curry Sauce), it opened a how-to video to see how to prepare the dish, which is a wonderful tool for beginner cooks. The recipe also includes a side bar with substitutes and even tips on how to cook fish without smelling up the whole house.

This is the perfect cookbook for all levels of home cooks and I’m happy to be able to giveaway a copy of this cookbook! Check out the widget below to enter…

Ingredients:

• 2 teaspoons canola oil, divided
• 4 (6-ounce) halibut fillets
• 1 cup chopped onion
• 1/2 cup chopped green onions
• 1 tablespoon grated peeled fresh ginger (or a punch of ground ginger)
• 1 cup light coconut milk
• 1 tablespoon sugar  (or 1 teaspoon stevia)
• 1 tablespoon fish sauce
• 3/4 teaspoon red curry paste
• 1/2 teaspoon ground coriander
• 1 tablespoon chopped fresh basil
• 2 teaspoons fresh lime juice  (about 1 lime)

Heat one teaspoon of oil in a large saute pan over medium-high heat. Add the fish to the pan and cook for 5 minutes on each side, or until the fish flakes easily when tested with a fork. Because my piece was so darn thick, I ended up cooking for 5 minutes skin side up, 5 minutes skin side down, and then an additional 3 minutes on each of the sides of the fish.

Remove the fish from the pan. Add to a plate and cover with tin foil to keep warm.

Add the remaining 1 teaspoon oil to the pan. Add the chopped onion, green onions, and ginger. (When I went to use my fresh ginger I found that it had gone bad. Grr. So I used a pinch of dried ginger, which isn’t nearly as delicious. So be sure to spring for the fresh ginger).

Stir in the coconut milk and the next four ingredients, through coriander. Bring to a boil and cook for 1 minute.

Remove from heat and stir in the basil and lime juice. I served this with some basmati rice but it would also be wonderful with some sauteed bok choy.

The flavors of this were kind of muted. I could have gone with more seasoning in general. Next time I might add some of the spices to the fish before sauteeing it. Also, if you want it to have a little kick, add a bit more of the red curry paste. Halibut is a nice meaty fish so it could probably stand to have more spices which would make this good recipe, great.

On to the giveaway. Use the rafflecopter widget below to enter to win your own copy of the cookbook. Good luck!

a Rafflecopter giveaway

Related posts:

Thai Green Curry Shrimp with Coconut Rice Thai Coconut Mussels Fish in Coconut Curry (Mtuzi wa Samaki) Slow-Roasted Salmon with Baby Bok Choy and Coconut Rice