Fish Steaks With Curried Rice Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Canola oil | 1 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| Carrot | 1 Small, finely chopped | |
| Curry powder | 2 Teaspoon | |
| 1 1/3 cups long-grain white rice | ||
| Chicken stock | 2 2/3 Cup (16 tbs) | |
| Scallions | 3 , thinly sliced | |
| Nonfat yogurt | 2 Tablespoon | |
| 4 halibut steaks (6 ounces each) | ||
| Chutney | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| 1/4 teaspoon finely grated lemon rind | ||
Directions
In a 2-quart saucepan over medium heat, heat the margarine or butter until melted.
Add the oil, onions, carrots, and curry powder.
Cook, stirring frequently, until the onions are wilted, about 5 minutes.
Add the rice and stir until it is well coated with seasonings.
Add the stock and bring to a boil.
Reduce the heat to low, cover the pan, and simmer until the rice is tender, about 15 minutes.
In a small bowl, combine the scallions and yogurt.
Stir them into the rice.
Spread the rice in an even layer in a 7" X11" baking dish.
Arrange the fish on top of the rice, with the thickest portions toward the outside of the dish.
In a small bowl, stir together the chutney, water, lemon juice, and lemon rind.
Spoon over the fish.
Cover with wax paper and microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the fish is opaque throughout.
Add the oil, onions, carrots, and curry powder.
Cook, stirring frequently, until the onions are wilted, about 5 minutes.
Add the rice and stir until it is well coated with seasonings.
Add the stock and bring to a boil.
Reduce the heat to low, cover the pan, and simmer until the rice is tender, about 15 minutes.
In a small bowl, combine the scallions and yogurt.
Stir them into the rice.
Spread the rice in an even layer in a 7" X11" baking dish.
Arrange the fish on top of the rice, with the thickest portions toward the outside of the dish.
In a small bowl, stir together the chutney, water, lemon juice, and lemon rind.
Spoon over the fish.
Cover with wax paper and microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the fish is opaque throughout.
Chef
