Fish with Papaya

  • Active Time 30m
  • Total Time 30m

Makes 4 servings

ingredients

  • For the Fish:
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds snapper, halibut or grouper fillets
  • 1 teaspoon butter
  • 1 tablespoon vegetable oil
  • 1 large ripe papaya, peeled, seeded and thinly sliced
  • For the Topping:
  • 1 tablespoon vegetable oil
  • 1/2 onion, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped cilantro
  • For the Sauce:
  • 1 tablespoon oil
  • 2 tablespoons curry powder
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup tomato puree
  • Salt and freshly ground black pepper, to taste

directions

FOR THE FISH:

In a shallow glass dish, combine the curry powder, salt, pepper and flour. Lightly dredge the fish fillets in the flour mixture.

In a large sauté pan over high heat, heat the butter and oil. Add the papaya and cook, stirring, for 1 minute, or until heated through. Remove from the pan and keep warm.

Add the fish to the same pan, flesh-side down and cook for 3-5 minutes. Turn to the second side and continue to cook for an additional 3 minutes, or until the fish flakes nicely with a fork. Transfer to a platter with the papaya to keep warm.

FOR THE TOPPING:

Heat the oil in a small sauté pan over high heat. Add the onion. Cook for 2-3 minutes, or until slightly wilted. Add the garlic, ginger and hot pepper and cook for 1-2 minutes longer. Remove from heat and stir in the parsley and cilantro. Reserve.

FOR THE SAUCE:

Heat the oil in a saucepan over medium heat. Add the curry powder and cook for 2 minutes. Add the chicken broth. Bring to a boil over high heat. Reduce heat to simmer and cook until the liquid reduces by half. Add the heavy cream and tomato puree and continue to simmer until the sauce coats the back of a spoon, about 5 minutes longer. Season with salt and pepper.

To serve, place a small amount of curry sauce on each plate. Place the fish over the sauce and surround the fish with papaya. Place the topping over the fish.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5456

nutrition information per serving

442 calories; 22g total fat; 106mg cholesterol; 487mg sodium; 19g carbohydrates; 3g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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