Pan-Seared Halibut in Coconut-Curry Broth

• 1 Tbsp. oil
• 4 halibut fillets (1 lb./450 g)
• 2 Tbsp. Kraft Asian Sesame Dressing
• 1 small yellow onion, finely chopped
• 2 tsp. Thai yellow curry paste
• 2 cups 25%-less-sodium chicken broth
• 1/2 cup coconut milk
• 1/4 cup Philadelphia Light Cream Cheese Product
• 1/2 lb. (225 g) baby bok choy, stems trimmed
• 2 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves

1. Heat oil in large skillet on medium-high heat.
2. Add fish, top sides down; cook 3 to 4 min.
3. or until lightly browned.
4. Remove from skillet; cover to keep warm.
5. Add dressing and yellow onions to skillet; cook on medium heat 3 min., stirring constantly.
6. Stir in curry paste; cook 30 sec.
7. Add broth, coconut milk and cream cheese product; bring to boil, stirring constantly.
8. Simmer on medium-low heat 3 to 5 min.
9. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
10. Add bok choy and fish, cooked sides up, to skillet; cover.
11. Cook 3 min.
12. or until bok choy is tender and fish flakes easily with fork.
13. Remove bok choy from skillet; place in 4 soup bowls.
14. Top with fish.
15. Ladle creamy broth into bowls; sprinkle with green onions and cilantro.

oil, sesame dressing, yellow onion, curry, coconut milk, philadelphia light cream cheese, baby bok choy, green onions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/pan-seared-halibut-in-coconut-curry-broth-161459.aspx (may not work)