- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
Remove skin (if any) from halibut; cut fish into 1-1/2-inch (4 cm) cubes. Set aside.In large skillet, heat oil over medium heat; cook onion, garlic, curry paste, ginger, jalape?if using), coriander, salt and turmeric, stirring occasionally, until onion is softened, about 6 minutes.
Add spinach; cook, stirring, until wilted, about 2 minutes.
Stir in tomatoes and 1 cup (250 mL) water; bring to boil. Add fish; reduce heat and simmer, stirring occasionally, until fish flakes easily when tested, about 8 minutes. Stir in lemon juice.
Nutritional facts Per serving: about
- Sodium 625 mg
- Protein 35 g
- Calories 310.0
- Total fat 15 g
- Cholesterol 50 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 26.0
- Folate 38.0
- Calcium 14.0
- Vitamin A 52.0
- Vitamin C 15.0
