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Curry Chutney Snapper

Spicy curry powder and tart mango chutney flavor this Indian-inspired entrée. Any firm fish can be used in place of the red snapper. Serve with steamed rice and cooked potatoes and cauliflower.


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


1 to 1 1/2  pounds  Scarlet Red Snapper fillets, skin removed

1  tablespoon  flour

2  teaspoon  curry powder

1/4  teaspoon  salt

1  tablespoon  butter

1/2  cup  chicken broth

1/4  cup  mango chutney

1/4  teaspoon  Tabasco sauce

2  tablespoon  chopped fresh cilantro


Remove skin from snapper and cut snapper into 4 portions.

Combine flour, curry powder and salt in a shallow dish or plate.

Dip fish in flour mixture and coat both sides.

Melt butter in a 12-inch non-stick skillet over Medium-High heat.

Cook fish 3 minutes per side (thicker pieces may take longer to cook).

Remove from skillet and keep warm.

Add broth, chutney and Tabasco to hot skillet and stir to combine.

Bring to a boil.

Cook 1 minute, stirring constantly.

Spoon sauce over fish and sprinkle with cilantro.

Serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating