Enjoy a tropical twist with South Seas Mango Halibut, cooked in coconut milk with fresh mango, spinach and warm spices for a bright, flavorful seafood dish.
Ingredients
- 2 teaspoons ground coriander
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds halibut fillets, cut into 1-inch pieces
- 2 large sweet red peppers, cut into 1-inch pieces
- 1 medium onion, cut into small wedges
- 5 tablespoons canola oil, divided
- 1 can (13.66 ounces) light coconut milk
- 3 tablespoons tomato paste
- 2 medium mangoes, peeled and chopped
- 1 package (10 ounces) fresh spinach, torn
Directions
- In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, about 5 minutes. Remove from pan; set aside. Add 2 tablespoons of oil to the pan; add halibut. Cook and stir until the fish just begins to flake easily with a fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes.
- Meanwhile, in a Dutch oven, cook and stir spinach in remaining 2 tablespoons of oil until wilted, about 2 minutes. Serve fish over spinach.
Source: https://www.tasteofhome.com/
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