With this dish, JW loved it. I thought it was ok- tolerable. Until I had the leftovers. JW had mentioned the first night that it tasted like tomato soup. I didn't taste that. Then, I had the leftovers and that was all I could taste and it was weird.
So... not sure I'll make this again.
1 1/2 tablespoons brown sugar
2 tablespoons red curry paste
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 mint sprigs
3 basil sprigs
1 tablespoon canola oil
4 (6-ounce) halibut fillets (I used flounder)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
(I also added peppers and snow peas)
- 1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes).
- 2. Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. (I did not do that- why?!) Keep sauce warm.
- 3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
- Serve fish with sauce.