Print Recipe
Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
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Servings
4
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Serving Size
3 ounces fish, 1/2 cup vegetables, 1/2 cup broth, 1/2 cup rice
Ingredients
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1 cup fat-free, low-sodium chicken broth -
1/4 cup lite coconut milk -
1 tablespoon Thai red curry paste -
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1 tablespoon fresh lime juice -
2 teaspoons fish sauce (lowest sodium available) -
2 medium garlic cloves, minced -
1 teaspoon peeled minced gingerroot -
2 cups green beans, trimmed -
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 jasmine rice -
2 tablespoons coarsely chopped fresh basil -
2 tablespoons coarsely chopped fresh cilantro
Directions
Tip: Click on step to mark as complete.
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In a 3- to 4 1/2-quart round or oval 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. -
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 313 | |
|---|---|---|
| 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 | |
| Cholesterol | 56 mg | |
| Sodium | 370 mg | |
| Total Carbohydrate | 43 g | |
| Dietary Fiber | 5 g | |
| Sugars | 3 g | |
| Added Sugars | 0 g | |
| Protein | 26 g | |
Dietary Exchanges
2 1/2 starch, 1 vegetable, 3 lean meat
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Servings
4
-
Serving Size
3 ounces fish, 1/2 cup vegetables, 1/2 cup broth, 1/2 cup rice
Ingredients
-
1 cup fat-free, low-sodium chicken broth -
1/4 cup lite coconut milk -
1 tablespoon Thai red curry paste -
-
1 tablespoon fresh lime juice -
2 teaspoons fish sauce (lowest sodium available) -
2 medium garlic cloves, minced -
1 teaspoon peeled minced gingerroot -
2 cups green beans, trimmed -
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 jasmine rice -
2 tablespoons coarsely chopped fresh basil -
2 tablespoons coarsely chopped fresh cilantro
Directions
Tip: Click on step to mark as complete.
-
In a 3- to 4 1/2-quart round or oval 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. -
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.
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