FILLETS WITH CURRY, HERB & ALMOND CRUST

FILLETS WITH CURRY, HERB & ALMOND CRUST image

Yield 2 meals

Number Of Ingredients 13

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2-6oz. fillets (halibut, grouper, mahi, sea trout, swordfish, black fish)
1 tsp. curry powder
2 tbsp. fresh breadcrumbs
2 tbsp. shelled almonds(or other nuts)
1/2 tsp. fresh thyme
Sauce:
1 tsp. curry
1 tbsp butter
1/4 c. fish or chicken broth
1/4 c. heavy cream
1 tbsp. finely chopped fresh cilantro, parsley or chives
1 tsp. lemon juice/lime juice
salt and pepper

Steps:

Prepare the fish: Process bread crumbs, nuts and thyme in a food processor until fine. Rinse fish and pat dry. Sprinkle with the 1 tsp. curry powder. Press nut mixture to the attractive side of fish to adhear. Let fish rest in the fridge for 20 minutes to 2 hours. Prepare the Sauce: Cook the curry powder in butter for about 2 minutes or until the curry starts to smell fragrant. Whisk in broth and boil until reduces by half (5 minutes or so). Add the cream and simmer to your desired consistency. Stir in cilantro simmering for 1 minute or so and season with salt, pepper, and lemon juice to taste. Bake and serve: Preheat oven to 450degrees and carfully transfer fillets to a oiled baking sheet. bake the fillets for about 6 minutes or until done. Transfer them to shallow dish and spoon sauce around the fish (not on top - it gets soggy). Sprinkle with any remaining chopped herbs.