Halibut With Cumin-Pepper Curry

• 1 tablespoon fresh ginger, peeled and chopped
• 1 tablespoon water
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 14 teaspoon ground turmeric
• 14 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 12 teaspoon fresh ground black pepper, divided
• 2 teaspoons canola oil
• 14 cup onion, finely chopped
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 34 cup light coconut milk
• 3 tablespoons fresh lemon juice
• 4 (6 ounce) halibut fillets
• 12 teaspoon salt
• 4 teaspoons chopped fresh parsley (optional)

1. Combine first 7 ingredients in a small bowl with 1/4 tsp of the black pepper and stir until well blended.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion, cook 3 minutes, stirring occasionally.
4. Add ginger mixture, cook 1 minute, stirring frequently.
5. Add broth, bring to a boil.
6. Reduce heat and simmer 5 minutes.
7. Add coconut milk and juice, simmer 2 minutes.
8. Sprinkle fish with remaining black pepper and salt.
9. Add fish to pan, cook 8 minutes or until fish flakes easily with fork.
10. Garnish with parsley, if desired.

fresh ginger, water, ground coriander, ground cumin, ground turmeric, red pepper, garlic, ground black pepper, canola oil, onion, chicken broth, light coconut milk, lemon juice, salt, fresh parsley

Taken from www.food.com/recipe/halibut-with-cumin-pepper-curry-155682 (may not work)