Ginger-Lime Poached Sole

Name: Ginger-Lime Poached Sole
Ingredients: 1 13 cups instant long grain brown rice; 2 teaspoons non-hydrogenated margarine; 1 cup red onion, very thinly sliced; 1 cup carrot, very thinly sliced; 1 tablespoon minced ginger; 1 teaspoon curry powder; 1 teaspoon lime zest; 1 teaspoon hot pepper sauce; 2 cups chicken broth, sodium-reduced, divided; 1 cup coconut milk (light); 2 tablespoons lime juice; 2 cups green beans, chopped; 4 frozen sole fillets, thawed; 14 cup coriander leaves, lightly packed

14 ingredients

11 steps

Ingredients

1 13 cups instant long grain brown rice
2 teaspoons non-hydrogenated margarine
1 cup red onion, very thinly sliced
1 cup carrot, very thinly sliced
1 tablespoon minced ginger
1 teaspoon curry powder
1 teaspoon lime zest
1 teaspoon hot pepper sauce
2 cups chicken broth, sodium-reduced, divided
1 cup coconut milk (light)
2 tablespoons lime juice
2 cups green beans, chopped
4 frozen sole fillets, thawed
14 cup coriander leaves, lightly packed

Directions

1

Prepare rice according to package directions without adding butter or salt; reserve.
2

Meanwhile, in a Dutch oven or large saucepan over medium heat, combine margarine, onion, carrots, ginger, curry powder, lime zest and hot pepper sauce.
3

Cook, stirring often, for 1 minute.
4

Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes.
5

Stir in remaining broth, coconut milk, and lime juice and bring to a boil.
6

Add beans and simmer 3 minutes.
7

Gently push fish below broth and vegetable mixture.
8

Simmer until fish flakes easily, 3-5 minutes.
9

Divide rice amoung 4 shallow bowls.
10

Use a slotted spoon to top each bowl with an equal amount of fish and vegetables.
11

Ladle broth over and garnish with coriander.