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Halibut with Curry Butter and Snap Peas - Low Sodium Version

Servings = 4 | Serving size =2 Tbsp. curry butter and 4 ounces fish

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

The halibut can be made for one, two or three people using 2 Tbsp. butter per serving.

Not on a low sodium diet? Here's the standard Halibut with Curry Butter and Snap Peas.

Serve with Coconut Rice

1 tsp	grapeseed oil
1 cloves	garlic (minced)
1 large	shallot (minced)
2 tsp	curry powder
8 Tbsp	light spread (like Promise Buttery Spread Light or Take Control Light)
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 quarts	water
16 ounces	sugar snap peas
1/8 tsp	salt
	fresh ground black pepper (to taste)
4	4 ounce skinless halibut filets
	spray olive oil

Heat the grapeseed oil in a small non-stick skillet over medium heat and add the minced garlic and minced shallot. Cook, stirring frequently, until the shallot is translucent. Do not allow the garlic or shallot to brown.

Add the curry powder and then the Promise Buttery Spread along with the salt and pepper. As the spread melts stir with a spoon or spatula scraping the bottom of the pan.

Set the pan on the back of the stove.

Preheat the oven to 375°F and place a large non-stick skillet inside.

Place the water in a medium sauce pain over high heat and bring to a boil. Reduce the heat to a shiver and add the peas to the water. Cook for about 6 minutes until they are barely done and remove them to a bowl or cutting board.

While the peas are cooking sprinkle the salt and pepper over the halibut filets.

When the peas are done and the pan in the oven is hot spray the skillet lightly with oil. Add the halibut filet seasoned side down. Return the halibut to the oven and cook for about 4 minutes and then turn the filets.

Return the peas to the hot water.

After about 3 minutes remove the peas to a paper towel to drain. Place the drained peas on the plate surrounding the coconut rice.

Remove the halibut and place on top of the coconut rice. Top each filet with 2 Tbsp. curry butter and serve.

Nutrition Facts

Serving size: 2 Tbsp. curry butter, 4 ounces halibut, 4 ounces snap peas | Servings 4

Calories 286 | Calories from Fat 130

Amount Per Serving (% Daily Value)

Total Fat 15g (22%) | Saturated Fat 4g (15%)

Monounsaturated Fat 45g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 461 mg (18 %)

Total Carbohydrates 10g (3%) | Sugars 5g

Dietary Fiber 3g (13%) | Protein 27g

Vitamin A 59% | Vitamin C 115 % | Calcium 11% | Iron 21%

Vitamin K 39 mcg  | Potassium  784 mg | Magnesium  126 mg