The harmony of sweet, sour, and spicy flavors in this Asian-inspired dish stimulates the appetite. The halibut, whose velvety texture will melt in your mouth, rests on a fluffy bed of jasmine rice.
Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time:4 hours to 3 1/2 hours on low, OR 1 1/2 to 2 hours on high plus 15 minutes on high
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 | |
| Protein | 26 g | |
Dietary Exchanges
2 1/2 starch, 1 vegetable, 3 lean meat
Ingredients
Servings 4
Serving Size 3 ounces fish, 1/2 cup vegetables, 1/2 cup broth, 1/2 cup rice
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1 cup fat-free, low-sodium chicken broth -
1/4 cup lite coconut milk -
1 tablespoon Thai red curry paste -
1 teaspoon grated lime zest -
1 tablespoon fresh lime juice -
2 teaspoons low-sodium fish sauce -
2 medium minced garlic cloves -
1 teaspoon minced gingerroot (peeled) -
2 cups trimmed green beans -
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 (or regular) jasmine rice -
2 tablespoons coarsely chopped basil (fresh) -
2 tablespoons coarsely chopped cilantro (fresh)
Directions
Tip: Click on step to mark as complete.
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In the 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. -
About 15 minutes before serving time, 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.
