Saturday, January 19, 2008

Halibut in Tomato-Shiitake Broth

This was a recipe from the Best of Cooking Light Special Edition book. I tried it for the first time. It was super easy to make and delicious!

8 ounces uncooked udon noodles
1 tsp olive oil
1 tsp bottled minced garlic
1 1/2 cup bottled clam juice
2 tsp red curry paste
4 cups of thinly sliced shiitake mushroom caps
2/3 cup canned diced tomatoes undrained
1/4 tsp curshed red pepper
4 halibut filets
1/4 cup chopped fresh basil
1/8 tsp salt

1. Cook noodles according to package directions.

2. Heat oil in a large nonstick skillet over medium heat. Add garlic, cook until tender. Add clam and curry paste, stirring with a whisk. Add mushrooms, tomatoes, and pepper; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles. 4 servings.

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