Orange Roughy with Indian-Spiced Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this fragrant main dish with basmati rice pilaf and a salad of cucumber, yellow bell peppers, and red onion. Melon wedges sprinkled with light rum and garnished with mint make a refreshing finale. Ingredients:
4 6-ounce orange roughy fillets or red snapper fillets (each about 1/2 to 3/4 inch thick) |
3 teaspoons garam masala |
2 tablespoons (1/4 stick) butter |
1 14 1/2-ounce can diced tomatoes with mild green chilies, undrained |
4 tablespoons chopped fresh cilantro |
1/2 cup plain yogurt |
Directions:
1. Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
2. Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.
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