Name: Steamed Fish With Banana-Curry Sauce
Yield: 4 servings
Ingredients: 1/4 cup low-fat coconut milk; 3 tablespoons chopped fresh cilantro; 2 tablespoons minced fresh lemon grass or 1 teaspoon grated lemon rind; 2 tablespoons minced shallot; 2 tablespoons chopped fresh or freeze-dried chives; 2 tablespoons fresh lime juice; 1 teaspoon minced seeded red jalapeno pepper; 1 teaspoon fish sauce; Dash of salt; 1 garlic clove, minced; 4 (6-ounce) halibut fillets

Servings: 4 persons

1/4 cup low-fat coconut milk
3 tablespoons chopped fresh cilantro
2 tablespoons minced fresh lemon grass or 1 teaspoon grated lemon rind
2 tablespoons minced shallot
2 tablespoons chopped fresh or freeze-dried chives
2 tablespoons fresh lime juice
1 teaspoon minced seeded red jalapeno pepper
1 teaspoon fish sauce
Dash of salt
1 garlic clove, minced
4 (6-ounce) halibut fillets

1
Combine first 10 ingredients in a large heavy-duty zip-top plastic bag. Add fillets; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove fillets from bag; discard marinade.
2
Cut 4 (12-inch) squares of parchment paper. Place each fillet on a square of parchment paper, and wrap tightly.
3
Place wrapped fillets in a bamboo or vegetable steamer. Steam, covered, 15 minutes or until fish flakes easily when tested with a fork. Unwrap fillets; serve with Banana-Curry Sauce. Serve with rice.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Steamed Fish With Banana-Curry Sauce

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