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Recipe: Curried Red Snapper
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2 1/2 tsp curry powder
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground ginger
4 thick, skinless, boneless red snapper or striped bass fillets ( about 6 oz
each )
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp minced ginger
3/4 cup chicken broth or clam juice
1/2 cup unsweetened coconut milk
2 tbsp tomato paste
1 tbsp lemon juice
In a small bowl, combine 1 tsp of the curry powder, 1/4 tsp of the salt, the
cumin, coriander, and ground ginger. Rub the mixture into the fish. Set
aside
In a large skillet, heat the oil over low heat. Add the garlic and fresh
ginger and cook until the garlic is tender, about 3 minutes. Add the
remaining 1 1/2 teaspoons curry powder, the remaining 1/2 tsp salt, the
broth, coconut milk, and tomato paste and bring to a boil.
Add the fish, reduce to a simmer, cover, and cook until the fish is opaque
throughout, about 7 minutes. With a slotted spatula, transfer the fish to 4
serving plates. Add the lemon juice to the pan and bring the sauce to a
boil. Spoon the sauce over the fish and serve.
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground ginger
4 thick, skinless, boneless red snapper or striped bass fillets ( about 6 oz
each )
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp minced ginger
3/4 cup chicken broth or clam juice
1/2 cup unsweetened coconut milk
2 tbsp tomato paste
1 tbsp lemon juice
In a small bowl, combine 1 tsp of the curry powder, 1/4 tsp of the salt, the
cumin, coriander, and ground ginger. Rub the mixture into the fish. Set
aside
In a large skillet, heat the oil over low heat. Add the garlic and fresh
ginger and cook until the garlic is tender, about 3 minutes. Add the
remaining 1 1/2 teaspoons curry powder, the remaining 1/2 tsp salt, the
broth, coconut milk, and tomato paste and bring to a boil.
Add the fish, reduce to a simmer, cover, and cook until the fish is opaque
throughout, about 7 minutes. With a slotted spatula, transfer the fish to 4
serving plates. Add the lemon juice to the pan and bring the sauce to a
boil. Spoon the sauce over the fish and serve.
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