The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 222 g
(Approx. 4 Servings)
Amount Per Serving
Calories 250 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 480 mg 20%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 36 g
Vitamin A 6% Iron 8%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Curry Chutney Snapper
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb scarlet red snapper fillets, skin removed
1 Tbsp flour
2 Tsp curry powder
1/4 Tsp H-E-B Iodized Salt
1 Tbsp unsalted butter
1/2 cup(s) Hill Country Fare Chicken Broth
1/4 cup(s) mango chutney
1/4 Tsp tabasco pepper sauce
2 Tbsp cilantro, chopped
Check All
Uncheck All
Add to List

Instructions

1
Remove skin from snapper and cut snapper into 4 portions.
2
Combine flour, curry powder and salt in a shallow dish or plate.
3
Dip fish in flour mixture and coat both sides.
4
Melt butter in a 12 inch nonstick skillet over medium-high heat.
5
Cook fish 3 minutes per side (thicker pieces may take longer to cook).
6
Remove from skillet and keep warm.
7
Add broth, chutney and Tabasco sauce to hot skillet and stir to combine.
8
Bring to a boil.
9
Cook for 1 minute while stirring constantly.
10
Spoon sauce over fish and sprinkle with cilantro.
11
Serve immediately.

Source:

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}