Yield: 2 Servings
|1 pounds||Orange roughie; about|
|½ teaspoon||Salt; about|
|2 teaspoons||Curry powder|
|1 tablespoon||Olive oil|
|1 \N||Clove (large) garlic|
|½ cup||Chopped onions (diced or larger to taste)|
|2 teaspoons||Lemon juice|
|⅛ cup||Finely chopped almonds|
|⅓ cup||Milk; about|
From: lgw@... (Linda Gail Walters) Date: Thu, 29 Jun 1995 18:15:57 GMT Serves two to four depening on side dishes and appitites.
Preparation (Time: 15 minutes): Wash and dry fish and cut into about 2-inch square peices. In a small bowl mix the lemon juice, sugar, milk and almonds. In another small bowl mix the curry powder and salt. Rub the pieces of fish all over with the curry-salt mixture.
Cooking (Time: 16 minutes ): In a large skillet combine the olive oil, chopped onion and the curshed garlic clove. Heat over medium heat for about five minutes or until the oil is sizzling vigorously. Put the pieces of fish in to the skillet, and lightly brown for about one minute on each side. Pour the lemon juice/sugar/milk/almond mixture over the fish. Reduce heat to low, cover the skillet and simmer for about ten minutes.
Notes and Substitutions: Other boneless filets of a firm white fish, such as Atlantic cod, turbot, or sea bass may be substituted. This recipe would be very good with mahi.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .