Ingredients
- 2 pounds red snapper fillets
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 scallions, chopped
- 2 tablespoons curry powder
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 to 2 Scotch bonnet peppers, seeded and chopped
- 1 clove garlic, crushed
- 2 cups coconut milk
- 1 cup water
- 2 tomatoes, roughly chopped
- 2 onions, sliced 1/4-inch thick
- 10 cilantro sprigs
Directions
Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
Allow the fish to marinate in the refrigerator for at least 1 hour.
When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
Serve this splendid dish with white rice and fried plantains
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By sheenscott
Trappe, PA
on April 01, 2012
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LOVED this dish!! I modified the recipe as follows: I added 1 lb of shrimp, w/ seasoning and just 1 tbsp of curry powder. (I stuck with the 2 tbsp for the snapper...for a total of 3 tbsp of curry btwn the 2 meats. I marinated both for ~1 hr, and when the marinating was close to done, I sauteed the garlic & onions for a few minutes, then added the cut up tomatoes. After about 2 more minutes, I added the curried snapper. When that was browned on 1 side, I added the shrimp. Once both were almost done, I added the coconut milk and substituted low sodium chicken broth for the water. I also added about 1/4 tsp of cayenne (didn't have scotch bonnet peppers, frozen peas and fresh julienned carrots to make the meal more hearty. After the mixture boiled for about 5 minutes, I added 2 tbsp of flour to thicken the sauce. It made it slightly thicker, but not too much which was perfect. I served over brown rice. It was mmmm...mmmm...good!! Hubby ate 2 healthy servings.
By PWog
downtown Los An...
on April 01, 2012
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I will definitely make this again with a few tweaks - I will add more curry powder while the fish is simmering and less water.
By tuckerdexter
New York, NY
on July 07, 2011
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I love this recipe and wife enjoyed also. i think i will just add a half of cup water so i can taste the coconut milk. i will make this dish again . thanks Cat cora
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