Source: Good To Eat
Source: Good To Eat
For the Fish:
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 pounds snapper, halibut, or grouper fillets
1 teaspoon butter
1 tablespoon vegetable oil
1 large ripe papaya, peeled, seeded, and thinly sliced
For the Topping:
1 tablespoon vegetable oil
1/2 onion, finely minced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/4 teaspoon hot red pepper flakes
1/4 cup chopped parsley
2 tablespoons chopped cilantro
For the Sauce:
1 tablespoon oil
2 tablespoons curry powder
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup tomato puree
Salt and freshly ground black pepper, to taste
TO MAKE THE FISH: In a shallow glass dish, combine the curry powder, salt, pepper, and flour. Lightly dredge the fish fillets in the flour mixture.
In a large sauté pan over high heat, heat the butter and oil. Add the papaya and cook, stirring, for 1 minute, or until heated through. Remove from the pan and keep warm.
Add the fish to the same pan, flesh side down, and cook for 3 to 5 minutes. Turn to the second side and continue to cook for an additional 3 minutes, or until the fish flakes nicely with a fork. Transfer to a platter with the papaya to keep warm.
FOR THE TOPPING: Heat the oil in a small sauté pan over high heat. Add the onion. Cook for 2 to 3 minutes, or until slightly wilted. Add the garlic, ginger, and hot pepper and cook for 1 to 2 minutes longer. Remove from heat and stir in the parsley and cilantro. Reserve.
FOR THE SAUCE: Heat the oil in a saucepan over medium heat. Add the curry powder and cook for 2 minutes. Add the chicken broth. Bring to a boil over high heat. Reduce heat to simmer and cook until the liquid reduces by half. Add the heavy cream and tomato puree and continue to simmer until the sauce coats the back of a spoon, about 5 minutes longer. Season with salt and pepper.
To serve, place a small amount of curry sauce on each plate. Place the fish over the sauce and surround the fish with papaya.
Reprinted by permission of Doubleday. All rights reserved.
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Nutrition Facts
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Makes 4 servings
Facts per Serving
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Calories: 442 Fat: 22g Carbohydrates: 19g
Cholesterol: 106mg Sodium: 487mg Protein: 41g
Fiber: 3g % Cal. from Fat: 45% % Cal. from Carbs: 17%
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1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 pounds snapper, halibut, or grouper fillets
1 teaspoon butter
1 tablespoon vegetable oil
1 large ripe papaya, peeled, seeded, and thinly sliced
For the Topping:
1 tablespoon vegetable oil
1/2 onion, finely minced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/4 teaspoon hot red pepper flakes
1/4 cup chopped parsley
2 tablespoons chopped cilantro
For the Sauce:
1 tablespoon oil
2 tablespoons curry powder
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup tomato puree
Salt and freshly ground black pepper, to taste
TO MAKE THE FISH: In a shallow glass dish, combine the curry powder, salt, pepper, and flour. Lightly dredge the fish fillets in the flour mixture.
In a large sauté pan over high heat, heat the butter and oil. Add the papaya and cook, stirring, for 1 minute, or until heated through. Remove from the pan and keep warm.
Add the fish to the same pan, flesh side down, and cook for 3 to 5 minutes. Turn to the second side and continue to cook for an additional 3 minutes, or until the fish flakes nicely with a fork. Transfer to a platter with the papaya to keep warm.
FOR THE TOPPING: Heat the oil in a small sauté pan over high heat. Add the onion. Cook for 2 to 3 minutes, or until slightly wilted. Add the garlic, ginger, and hot pepper and cook for 1 to 2 minutes longer. Remove from heat and stir in the parsley and cilantro. Reserve.
FOR THE SAUCE: Heat the oil in a saucepan over medium heat. Add the curry powder and cook for 2 minutes. Add the chicken broth. Bring to a boil over high heat. Reduce heat to simmer and cook until the liquid reduces by half. Add the heavy cream and tomato puree and continue to simmer until the sauce coats the back of a spoon, about 5 minutes longer. Season with salt and pepper.
To serve, place a small amount of curry sauce on each plate. Place the fish over the sauce and surround the fish with papaya.
Reprinted by permission of Doubleday. All rights reserved.
--------------------------------------------------------------------------------
Nutrition Facts
--------------------------------------------------------------------------------
Makes 4 servings
Facts per Serving
--------------------------------------------------------------------------------
Calories: 442 Fat: 22g Carbohydrates: 19g
Cholesterol: 106mg Sodium: 487mg Protein: 41g
Fiber: 3g % Cal. from Fat: 45% % Cal. from Carbs: 17%
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