Ginger-Lime Poached Sole
Prep Time
Serves
Cooking Mode
1 ⅓ cups instant long grain brown rice
2 tsp non-hydrogenated margarine
1 cup each very thinly sliced red onion and carrots
1 tbsp minced fresh ginger
1 tsp each curry powder, lime zest and hot pepper sauce
2 cups reduced sodium chicken broth, divided
1 cup light coconut milk
2 tbsp lime juice
2 cups chopped green beans
4 frozen sole fillets, thawed
¼ cup lightly packed fresh cilantro leaves
1 ⅓ cups instant long grain brown rice
2 tsp non-hydrogenated margarine
1 cup each very thinly sliced red onion and carrots
1 tbsp minced fresh ginger
1 tsp each curry powder, lime zest and hot pepper sauce
2 cups reduced sodium chicken broth, divided
1 cup light coconut milk
2 tbsp lime juice
2 cups chopped green beans
4 frozen sole fillets, thawed
¼ cup lightly packed fresh cilantro leaves
Directions
1Prepare rice according to package directions without adding butter or salt; reserve.
2Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce. Cook, stirring often, for 1 min. Add 1/4 cup (60 mL) broth and cook, partially covered, until onion is softened, about 10 min. Stir in remaining broth, coconut milk and lime juice and bring to a boil. Add beans and simmer 3 min. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3 to 5 min.
3Divide rice among four shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with cilantro.
Disclaimer
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Personal Note
Personal Note
