• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 2
    OK

    Fish Fillet with Seafood Curry Sauce

    Fish Fillet with Seafood Curry Sauce is luscious, creamy and bright thanks to a curry powder, heavy cream and black pepper sauce with scallops, shrimp and squid drizzled over a pan seared white fish fillet. It is hearty, light and sinfully delicious bite for bite!

    * photo by Thomas Kosikowski and Johannes Riffelmacher


    Ingredients
    11
    ounces
    mixture of frozen scallops, shrimp and squid
    1/2
    medium yellow onion, minced
    2
    cloves garlic, minced
    4
    sprigs parsley, leaves plucked and stems minced
    3
    tablespoons
    Olive Oil, divided
    1/3
    cup
    dry white wine
    2
    white fish fillets, such as halibut, sole or cod
    *
    salt
    *
    freshly ground black pepper
    1
    teaspoon
    curry powder
    1/3
    cup
    heavy cream
    Directions
    Thaw seafood in refrigerator. In large pan, braise onions, garlic, and minced parsley stems (reserve parsley leaves for final steps), in 1 tablespoon olive oil.
    Add seafood and sauté 2 to 4 minutes, until shrimp begins to turn pink at edges. Pour in white wine. Allow contents of pan to simmer 5 minutes over low heat.
    In second pan, brown fish fillets in remaining 2 tablespoons olive oil 4 minutes on both sides. Season with salt and pepper.
    In small bowl, stir curry powder into cream and pour mixture into seafood pan. Season seafood curry sauce to taste with salt and pepper and stir in parsley leaves.
    Distribute fish in shallow bowls and pour seafood curry sauce over top.
    Reprinted With Permission From Salt & Silver: Travel Surf Cook by Johannes Riffelmacher and Thomas Kosikowski

    The base number of servings for this recipe is 2
    OK

    Write a Review