Halibut with Cumin-Pepper Curry

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons canola oil 
• 0.3 teaspoon pepper red crushed
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon ginger fresh peeled chopped
• 4  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground turmeric 
• 24 ounce pacific halibut filets 
• 3 tablespoons juice of lemon fresh
• 0.8 cup coconut milk light
• 0.3 cup onion finely chopped
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• bowl
• frying pan

Directions

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