Blackened Rockfish Curry

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Blackened Rockfish Curry
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Also known as “Curry in a Hurry,” this dish is fantastic. It’s a great way to introduce Indian flavors into your menus. Make extra for leftovers or lunches.
Serves4
Serves4
Blackened Rockfish Curry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Also known as “Curry in a Hurry,” this dish is fantastic. It’s a great way to introduce Indian flavors into your menus. Make extra for leftovers or lunches.
Serves4
Serves4
Ingredients
Instructions
  1. Coat fish pieces in lemon juice. Combine next four spices and coat fish pieces.
  2. Heat half of olive oil in skillet over medium heat. Sauté fish pieces, turning frequently until just browned on all sides (about 3 minutes). Set aside.
  3. Add remaining oil to skillet on medium low. Add onions, garlic and ginger root. Sauté stirring often until onions are soft and translucent.
  4. Add tomatoes, broccoli, pineapple and red pepper. Simmer until broccoli and peppers are just done (approx. 10-15 minutes, add fish for last few minutes to let the flavors blend.
  5. Serve over brown rice. Top with plain yogurt and cilantro if you’d like.
Recipe Notes

Per serving with rice: 336 calories, 26 gm protein, 41 gm carbohydrate, 8 gm fat, 1 gm sat fat, 4 gm mono fat, 40 mg cholesterol, 5 gm fiber, 360 mg sodium

THE SEASONED COOK The flavors in this dish are absolutely memorable! Make a double batch and heat up the leftovers for next day’s lunch. The yogurt will cut the heat in this dish so start with a drizzle. You can always add more.

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