Halibut Green Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 320 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 85 milligrams
- Sodium
- 470 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 36 grams
- Sugar
- 2 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 cup packed fresh cilantro leaves, plus more for garnish
1 cup packed fresh mint leaves
1/3 cup coconut milk
2 tablespoons grapeseed oil
2 teaspoons light brown sugar
Juice of 1 lime, plus wedges for serving
1 small clove garlic
One 2-inch piece fresh ginger, peeled and chopped
1/2 serrano pepper, seeded
Kosher salt
1 large bunch kale, stemmed, washed and torn into bite-size pieces
Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed)
Directions
- Preheat the oven to 350 degrees F.
- Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
- Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
- Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.