This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
The shallots and garlic in this recipe are cooked for long enough that some with GERD may be able to tolerate it.
This recipe is safe for those who are sensitive to gluten.
"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard...." -Anthony Burgess, Author
This curry butter is lovely on many things, but I think that the fatty white fish is a perfect vehicle. This combined with the creamy Coconut Rice and the bright green, crunchy, sweet snap peas is a beautiful presentation and quite yummy.
Servings: 2 | Serving size: 2 Tbsp. curry butter and 4 ounces fish
Cooking Time: 30 Minutes
This recipe can easily be multiplied.
Heat the olive 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 butter 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.
Place 2 quarts water in a medium sauce pan over high heat and bring to a simmer.
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.
Place 2 quarts water and the vinegar in a skillet over high heat and bring to a simmer.
Add the halibut and poach for 5 minutes.
Return the peas to the hot water.
After about 3 minutes, remove the peas to a paper towel to drain.
After about 3 minutes, remove the halibut to a paper towel to drain.
Place the drained peas on the plate surrounding the coconut rice.
Place the halibut on top of the coconut rice.
Top the halibut with the curry butter and serve.
Serving size: 2 Tbsp. curry butter and 4 ounces fish
|Calories 240||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 4.5g||22%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 5g||16%|
|Vitamin A 12%||Vitamin C 19%|
|Calcium 5%||Iron 11%|
|Vitamin K 50mcg||Potassium 900mg|