Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers
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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

 

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.

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.

AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup

 

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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.