Sea Bass with Coconut-Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A crisp white wine, such as Sauvignon Blanc, would be nice with this dish. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, thinly sliced |
4 garlic cloves, minced |
4 teaspoons curry powder |
2 13 1/2- to 14-ounce cans unsweetened coconut milk |
1 cup chicken stock or canned low-salt chicken broth |
2 medium carrots, peeled, cut into matchstick-size pieces |
4 5- to 6-ounce sea bass fillets |
4 green onions, thinly sliced |
Directions:
1. Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
2. Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.
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