This healthy, three-part recipe for a ‘Coconut Curry Halibut’ from the January/February issue of Cooking Light magazine is colorful and super flavorful.  The first part of the recipe is for a red curry and coconut milk-based sauce flavored with lime juice, basil, mint, soy sauce, reduced until thickened and spooned over tender halibut filets.  (If you prefer to use another type of seafood, I would recommend shrimp, cod or tilapia in place of the halibut.)  The second part of the dish is lovely white rice studded with buttery, crunchy cashews, spicy serrano pepper and if you wish, chopped scallions as well.  The final part to the recipe is pretty flexible—it is the stir fried vegetable portion.  I used a fresh mix of baby bok choy, a variety of sweet peppers, shitake mushrooms, and baby corn, but use whatever fresh vegetables you have on hand.  Whichever type of seafood and whatever colorful vegetables you choose, this Asian dish is fun to make and even more fun to eat!

 To view this recipe from Cooking Light Magazine, click on the following link: http://www.myrecipes.com/recipe/coconut-curry-halibut-50400000132752/

Tagged: Asian, cashews, Chinese, coconut milk, Cooking Light magazine, curry, halibut, red curry paste, rice, serrano pepper, stir fried vegetables, stir fry