Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
×

Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

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

 

Ingredients

Servings  4   Serving Size   3 ounces fish, 1/2 cup vegetables, 1/2 cup broth, 1/2 cup rice

  • 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.

  1. 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.
  2. 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.
  3. About 15 minutes before serving time, prepare the rice using the package directions, omitting the salt and margarine.
  4. 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

Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
CaloriesCalories
313 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
5g Per Serving

Nutrition 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

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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

Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
CaloriesCalories
313 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
5g Per Serving
×
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

  • 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.

  1. 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.
  2. 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.
  3. About 15 minutes before serving time, prepare the rice using the package directions, omitting the salt and margarine.
  4. 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.

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.