Coconut Curry Halibut and Roasted Green Beans

2/3 to 3/4 pound thin green beans, ends trimmed
1/4 cup coconut oil, divided
1/4 cup coconut milk
1 tablespoon soy sauce
1 tablespoon green curry paste
2 teaspoons grated ginger
1 teaspoon sugar
1/2 cup organic unsweetened grated coconut
4 (4- to 5-ounce) halibut fillets
3 to 4 tablespoons fresh cilantro leaves

Preheat oven to 400 degrees F. Toss green beans with 1 tablespoon coconut oil; spread in a single layer in a rimmed baking sheet. Roast until just tender and lightly browned, about 15 minutes. Keep warm.

Meanwhile, combine coconut milk, soy sauce, green curry paste, lime juice, and sugar in a bowl. Stir and set aside.
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon of the remaining coconut oil, and swirl to melt and coat skillet. Add coconut, and stir-fry until lightly toasted. Remove from skillet, and set aside.

Pat fish dry with paper towels; season lightly with salt. Melt remaining 1 tablespoon coconut oil in skillet over medium-high heat, swirling to coat skillet. Add the fish fillets; cover and cook 2 minutes. Uncover and turn fish fillets, drizzle with coconut milk mixture. Cover and cook until fish flakes when gently flaked with a fork, about 1 to 2 minutes (roughly 4 to 5 minutes total cooking time per inch of thickness).

To serve, toss beans with half of toasted coconut. Arrange fish and beans on serving plates; sprinkle fish with remaining toasted coconut and cilantro. Makes 4 servings.

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