Ginger-Lime Poached Sole

Ingredients

• 1 1/3 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
• 1/4 cup coriander leaves, lightly packed

Directions

1. 1

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

2. 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. Cook, stirring often, for 1 minute. Add 1/4 cup broth and cook, partially covered, until onion is softened, about 20 minutes. Stir in remaining broth, coconut milk, and lime juice and bring to a boil. Add beans and simmer 3 minutes. Gently push fish below broth and vegetable mixture. Simmer until fish flakes easily, 3-5 minutes.

3. 3

   Divide rice amoung 4 shallow bowls. Use a slotted spoon to top each bowl with an equal amount of fish and vegetables. Ladle broth over and garnish with coriander.