Curried Halibut over Rice Noodles is a very easy low fat recipe. Try it and you’ll love it!

photo by stu_spivack

INGREDIENTS:

1 ½ to 2 pounds halibut

1 tablespoon white wine vinegar

Salt to taste

½ teaspoon ground pepper

1 teaspoon ground turmeric

2 teaspoons curry powder

¼ teaspoon cayenne, optional

Vegetable oil for frying

2 cups panko bread crumbs

Lime wedges

Chopped fresh cilantro leaves, for garnish

¾ pound rice noodles (vermicelli or rice stick)

2 tablespoons peanut or grape seed oil

½ onion, diced

1 red pepper, stemmed, seeded and chopped

1 tablespoon minced garlic

1 tablespoon peeled and minced ginger

½ teaspoon red pepper flakes

1 tablespoon curry powder

1 tablespoon sugar

3 tablespoons soy sauce

½ cup chicken or vegetable broth

½ cup fresh basil

Lime wedges, for garnish

Chopped fresh cilantro leaves, for garnish

Minced scallion, for garnish

DIRECTIONS:

1. Put the noodles in a large bowl and cover them with boiling water and let sit
2. Put at least 1/8 inch of oil in a large nonstick skillet and heat to medium high. 
3. Combine the salt, pepper, turmeric, curry powder and cayenne, if using, and rub into the fish.
4. Dredge fish in the bread crumbs. When oil is hot, add the fish and cook until golden brown, about 5 to 8 minutes. Turn the fish over and do the same. Do not crowd the fish in the pan. You can keep fish warm until serving in a 200 degree oven.
5. Add the peanut oil to a large skillet over medium high heat. Add the onion and bell pepper and cook until the onion beings to brown, 3 to 5 minutes. Stir occasionally. Add the garlic, ginger and red pepper flakes and cook for 30 seconds. Add the curry powder and sugar and stir for a few seconds.
6. Drain the noodle and add to the skillet. Cook, stirring occasionally, for 1 minutes. Stir in the soy sauce. Add the stock and allow the noodles to separate and continue to cook, stirring occasionally about 5 to 8 minutes. Turn off the heat and stir in the basil. Taste and adjust the seasoning.

This is an amazingly easy low fat recipe – Smoked Salmon Green Salad.

photo by BocaDorada

INGREDIENTS:

6 cups chopped romaine lettuce

6 ounces thinly sliced smoked salmon

2 tablespoons thawed frozen corn

½ medium tomato, chopped

3 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon minced fresh basil

1 garlic clove, minced

1 teaspoon fresh minced chives

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 DIRECTIONS:

1. Place lettuce, corn, and tomato in a large bowl.
2. In a small bowl, whisk together the oil, vinegar, basil, garlic, chives, salt and pepper.
3. Toss the vinaigrette with the salad. Place salmon on top and serve.