Fish Steaks With Curried Rice
|Canola oil||1 Teaspoon|
|Onion||1 Small, finely chopped|
|Carrot||1 Small, finely chopped|
|Curry powder||2 Teaspoon|
|Long-grain white rice||1 1⁄3 Cup (21.33 tbs)|
|Chicken stock||2 2⁄3 Cup (42.67 tbs)|
|Scallions||3 , thinly sliced|
|Nonfat yogurt||2 Tablespoon|
|Halibut steaks||24 Ounce (Four 6 Ounce Each Steaks)|
|Lemon juice||1 Teaspoon|
|Finely grated lemon rind||1⁄4 Teaspoon|
In a 2-quart saucepan over medium heat, heat the margarine or butter until melted.
Add the oil, onions, carrots, and curry powder.
Cook, stirring frequently, until the onions are wilted, about 5 minutes.
Add the rice and stir until it is well coated with seasonings.
Add the stock and bring to a boil.
Reduce the heat to low, cover the pan, and simmer until the rice is tender, about 15 minutes.
In a small bowl, combine the scallions and yogurt.
Stir them into the rice.
Spread the rice in an even layer in a 7" X11" baking dish.
Arrange the fish on top of the rice, with the thickest portions toward the outside of the dish.
In a small bowl, stir together the chutney, water, lemon juice, and lemon rind.
Spoon over the fish.
Cover with wax paper and microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the fish is opaque throughout.