Entrees - Bangkok Snapper

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04-24-2003, 01:32 AM
From Chatelaine Magazine - May 2003

Makes 2 servings

2 tbsp all purpose flour
1 tsp each of curry powder, ground cumin, paprika and salt.
2 skinless red snapper or salmon fillets, each about 8 oz.
2 tbsp butter
1 tbsp olive oil
3 small garlic cloves, minced or 1 tbso bottled chopped garlic
3 tbsp chopped fresh chives or 1 sliced green onion

1) In a pie plate or large pan, stire flour with seasonings. Remove and dascard any fish skin and lightly coat fillets wiht flour mixture. Shake off excess.

2) In a non-stick frying pan just large enough toh old fillets, melt butter with oil over med. heat. Add fish. Reduce heat to med-low. Cook, uncovered, until a golden crust forms on bottom of fish - 3 - 5 minutes. Carefully turn fish over and continue to cook, occasionally spooning any butter-oil mixture overtop fillets, until a knife tip inserted in thickets part of fish comes out warm, from 3 to 4 more minutes.

3) Remove fish to warm dinner plates. Stir garlic into butter mixture in pan. Stir constantly until fragrant, from 1 to 2 min. Spoon over fish and garnish with chopped fresh chives or green onions.

8.9 grams carbs per serving.