Monday, March 25, 2013

Fish Fillets with a Cilantro-Cream Sauce

Cilantro, cream, and spicy chiles are a fantastic combination. This recipe has a 30 minute to an hour marinade, but the time doesn't seem so bad when it cooks up in less than 10 minutes.

One year ago: Stir-Fried Chinese Leaf Cabbage
Two years ago: Risotto with Porcini Mushrooms
Three years ago: Grapefruit Yogurt Cake

Fish Fillets with a Cilantro-Cream Sauce (from 660 Curries)

1 cup firmly packed cilantro
1/4 cup firmly packed curry leaves
6 cloves garlic
4 green chiles, stems removed
1 1/2 tsp coarse salt
1 1/2 lbs skinless, firm-fleshed fish fillets
2 tbsp canola oil
1/2 cup plain yogurt
1/2 cup half-and-half

1. Pack cilantro, curry leaves, garlic cloves, chiles, and salt in food processor. Process until minced.
2. Spread herb blend on both sides of fish fillets. Refrigerate covered for 30 minutes - 1 hour.
3. Heat oil in large skillet over medium-high heat. Add fish and sear fillets, 1 - 2 minutes on each side. Transfer to plate.
4. Whisk yogurt and half-and-half together in small bowl. Pour into skillet and deglaze.
5. Return fillets to skillet and spoon sauce over them. Simmer, basting, until starting to flake and sauce thickens, 3 - 5 minutes. Serve.

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