• 2 tablespoons butter
  • ¾ cup finely chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons minced jalapeno chilis
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon tumeric
  • cup fish stock or clam juice
  • ¾ cup finely chopped seeded peeled plum tomatoes
  • 1 cup whipping cream
  • 3 tablespoons chopped fresh cilantro
  • 1-½ tablespoon fresh lemon juice
  • 6 6-oz red snapper filets
  • 3 tablespoons olive oil


1. Melt butter in heavy saucepan over medium-low heat. Add onion, ginger, garlic and jalapeno; saute until onion is tender, about 10 minutes. Stir in curry powder, coriander and tumeric. Add fish stock, and bring to a simmer over medium-high heat. Add tomatoes, simmer until mixture is thick, about 2 minutes. Add cream, bring to a boil, then reduce the heat and simmer until sacues thickens, about 4 minutes. Season with salt and pepper, remove from heat, stir in cilantro and lemon juice, and cover.
2. Sprinkle filets with salt and pepper and sauté filets at a time in 1-1/2 tbsp olive oil over medium-high heat until opaque in center, about 3 minutes per side. Serve with the sauce.

Fish, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadRed Snapper with Curry Sauce. To import, drag image to your MacGourmet recipe box.