Ingredients
- 1 cinnamon stick
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp ginger
- 1/8 tsp cayenne pepper
- 2 Tbsp canola oil
- 4-5 ribs celery, cut on the bias
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 4 Roma tomatoes, seeded and finely chopped
- 4 halibut fillets (6 oz)
- 4 pieces grilled flatbread
Directions
- In large non-stick pan, add cinnamon stick, coriander, paprika, ginger and cayenne pepper. Toast over medium high heat until fragrant, about 30 seconds.
- Add canola oil, celery and onion and cook 3-5 minutes until vegetables are softened. Stir in garlic. Add chicken broth and chopped tomatoes. Continue to cook uncovered about 8-10 minutes.
- Push halibut fillets into sauce. Reduce heat, cover and simmer gently until fish is just cooked through, about 8 to 10 minutes. Serve with grilled flatbread.
Nutritional Information Per Serving:
Calories: 320
Fat: 11 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 170 miligrams
Cholesterol: 55 miligrams
Protein: 38 grams
Carbohydrates: 14 grams
Source: CanolaInfo