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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.

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes

Makes:

4 servings

Ingredients

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

Instructions


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
Source:

Created 07/31/2009
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