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Ингредиенты
- 1 1/4 lb fresh halibut cut into 4 filets
- 7 ounce roasted macadamia nuts
- 2 Tbsp. flour plus
- 1/2 c. flour for dredging fish
- 1 x egg beaten with
- 2 Tbsp. water
- 1/3 tsp cayenne
- 4 Tbsp. butter (clarified butter is necessary if cooking large quantities)
- 1 can coconut lowfat milk - (14 ounce)
- 1 Tbsp. peanut oil
- 1 Tbsp. Taste of Thai Red Curry Paste (start with less, then taste to adjust - it is warm!)
- 1/2 c. Major Grey Chutney large chunks chipped fine
- 1 x fresh mango peeled, seeded, and diced small
- 2 Tbsp. finely-sliced fresh cilantro (to 3 tbspns)
Инструкции
- Combine nuts and 2 Tbsp. flour in food processor, pulsing so as not to overchop and become sticky. Beat cayenne into egg with a fork. Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish. Chill breaded fish while starting sauce.
- Heat 2 Tbsp. peanut oil in a heavy saucepan. Add in curry paste and cook one minute, whisking. Add in coconut lowfat milk and chutney, bring to a boil. Boil lightly until lowfat milk is reduced to 1/2 its original volume or possibly to desired thickness. Turn heat off and cover to keep hot.
- Heat butter in large saute/fry pan over medium heat. Add in halibut until deep golden, turn to brown other side. If filets are very thick, place in 400 degree oven for 8 min after browning to finish cooking.
- Just before fish is done, add in minced mango and cilantro to sauce. Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf. Serve with Jasmine Rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 968 | |
| Calories from Fat 554 | 57% |
| Total Fat 65.03g | 81% |
| Saturated Fat 40.62g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 197mg | 8% |
| Potassium 1137mg | 32% |
| Total Carbs 64.04g | 17% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.14g | 4% |
| Protein 37.62g | 60% |
