Sauteed Pacific Snapper with Curry Kamuela Tomato Sauce
4 SERVINGS
Ingredients:
2 tablespoon Olive oil
2 Garlic cloves, 1/4 inch (.6 cm) dice
1 tablespoon Ginger, minced
1 stalk Lemongrass, chopped
1 tablespoon Fennel seeds
1 tablespoon Red curry paste
4 tablespoons Dry white wine
3 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
To taste Salt and black pepper
4 each Snapper fillets
Method:
Heat 1 tablespoon (1/2 ounce, 14 ml) oil over medium heat.
Add the garlic, ginger, lemongrass, fennel seeds, and curry paste. Cook and stir 2 minutes.
Add the wine and reduce by half.
Add the tomatoes; cook 10 minutes.
Add the cream and bring to a boil.
Puree the sauce and strain through a fine-mesh sieve. Correct consistency (if too thin, reduce by cooking further). Season with salt and pepper. Keep warm.
Heat remaining oil and sauté fish.
Place each fillet on a warm plate and serve with the sauce.
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