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Slow Cooker 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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Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

Nutrition Facts

Slow Cooker 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
Added Sugars 0 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 tablespoon fresh lime juice
  • 2 teaspoons fish sauce (lowest sodium available)
  • 2 medium garlic cloves, minced
  • 1 teaspoon peeled minced gingerroot
  • 2 cups green beans, trimmed
  • 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 jasmine rice
  • 2 tablespoons coarsely chopped fresh basil
  • 2 tablespoons coarsely chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. In a 3- to 4 1/2-quart round or oval 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. 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.

Nutrition Facts

Slow Cooker 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
Added Sugars 0 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 tablespoon fresh lime juice
  • 2 teaspoons fish sauce (lowest sodium available)
  • 2 medium garlic cloves, minced
  • 1 teaspoon peeled minced gingerroot
  • 2 cups green beans, trimmed
  • 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 jasmine rice
  • 2 tablespoons coarsely chopped fresh basil
  • 2 tablespoons coarsely chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. In a 3- to 4 1/2-quart round or oval 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. 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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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