Grilled fish with Madras curry
Production: 2 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes
A simple recipe for fish lovers who are looking for creative ways to cook it.
This technique can be used with almost any white fleshed fish. In our case we used the orange roughy because we love this fish delicate taste and very pleasant texture.
Unfortunately, the orange roughy is a species approaching the point of over-exploitation and scarcity that could put it at risk. To protect it, we will replace it with another type of fish in the near future.
The choice of Madras curry, to flavor our fish was easy because we wanted a mixture of spices to flavor without masking the delicate taste of our fish.
Slices of zucchini and artichokes “sauté” in butter are a perfect complement to this dish of fish by giving you a plate with a good protein intake coupled with an excellent source of protein, potassium, phosphorus, rich in iron and vitamin B1, B 6 and B12
Orange roughy – [1 lbs.] (454 g.)
Madras Curry – [1 teaspoon] (5 ml.)
Olive oil – [1 tablespoon] (15 ml.)
Butter – [1 tablespoon] (15 ml.)
Salt & Pepper to taste
1- Preheat the oven to 400F (200C).
2- Cut the fish fillet into two sections and pat dry them on paper towels.
3- Divide the ground curry on one side of the fillets and season with salt and pepper.
4- In a large ovenproof skillet, melt butter in oil over medium heat.
5- Place the fillets in the pan, spice side down, and cook 4 minutes over medium heat.
6- Turn the fillets and bake for 5 minutes.
7- Check for doneness (varies depending on the thickness of the fish pieces).
8- Let stand 2 minutes in the pan before serving.