• Pan-Seared Halibut in Coconut-Curry Broth

Pan-Seared Halibut in Coconut-Curry Broth

30 4 servings, 1/4 recipe (238 g) each
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4 servings, 1/4 recipe (238 g) each

Warm curry, coconut milk and sesame pair beautifully in this dish. Perfectly delicate fish and bok choy come together in a creamy broth with green onion and cilantro garnishes.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add fish, top sides down; cook 3 to 4 min. or until lightly browned. Remove from skillet; cover to keep warm.
  • Add dressing and yellow onions to skillet; cook on medium heat 3 min., stirring constantly. Stir in curry paste; cook 30 sec. Add broth, coconut milk and cream cheese product; bring to boil, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
  • Add bok choy and fish, cooked sides up, to skillet; cover. Cook 3 min. or until bok choy is tender and fish flakes easily with fork.
  • Remove bok choy from skillet; place in 4 soup bowls. Top with fish. Ladle creamy broth into bowls; sprinkle with green onions and cilantro.


Prepare using skinless salmon fillets.

Special Extra

Season with hot pepper sauce to taste; and/or garnish each filled bowl with thin red chili pepper slices before serving.


Substitute torn fresh basil leaves for the cilantro.


  • 4 servings, 1/4 recipe (238 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (238 g) each
Calories 310
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 55mg
Sodium 590mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 4g
Protein 32g
Vitamin A 40 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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