Fillets With Curry, Herb & Almond Crust Recipe

Name: Fillets With Curry, Herb & Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-6oz. fillets (halibut, grouper, mahi, sea trout, swordfish, black fish); 1 tsp. curry powder; 2 tbsp. fresh breadcrumbs; 2 tbsp. shelled almonds(or other nuts); 1/2 tsp. fresh thyme; Sauce:; 1 tsp. curry; 1 tbsp butter; 1/4 c. fish or chicken broth; 1/4 c. heavy cream; 1 tbsp. finely chopped fresh cilantro, parsley or chives; 1 tsp. lemon juice/lime juice; salt and pepper

Servings: persons

2-6oz. fillets (halibut, grouper, mahi, sea trout, swordfish, black fish)
1 tsp. curry powder
2 tbsp. fresh breadcrumbs
2 tbsp. shelled almonds(or other nuts)
1/2 tsp. fresh thyme
Sauce:
1 tsp. curry
1 tbsp butter
1/4 c. fish or chicken broth
1/4 c. heavy cream
1 tbsp. finely chopped fresh cilantro, parsley or chives
1 tsp. lemon juice/lime juice
salt and pepper

1
Prepare the fish:
2
Process bread crumbs, nuts and thyme in a food processor until fine. Rinse fish and pat dry. Sprinkle with the 1 tsp. curry powder. Press nut mixture to the attractive side of fish to adhear. Let fish rest in the fridge for 20 minutes to 2 hours.
3
Prepare the Sauce:
4
Cook the curry powder in butter for about 2 minutes or until the curry starts to smell fragrant. Whisk in broth and boil until reduces by half (5 minutes or so). Add the cream and simmer to your desired consistency. Stir in cilantro simmering for 1 minute or so and season with salt, pepper, and lemon juice to taste.
5
Bake and serve:
6
Preheat oven to 450degrees and carfully transfer fillets to a oiled baking sheet. bake the fillets for about 6 minutes or until done. Transfer them to shallow dish and spoon sauce around the fish (not on top - it gets soggy). Sprinkle with any remaining chopped herbs.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-6oz. fillets (halibut, grouper, mahi, sea trout, swordfish, black fish), 1 tsp. curry powder, 2 tbsp. fresh breadcrumbs, 2 tbsp. shelled almonds(or other nuts), and more.

Yes, Fillets With Curry, Herb & Almond Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillets With Curry, Herb & Almond Crust

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