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.
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.
No Nutritional Information Available