1. Prepare rice as label directs.
2. Meanwhile, in small bowl, combine flour, coriander, cumin, salt and cayenne pepper. Evenly coat both sides of fish with flour mixture.
3. In large skillet, heat oil over medium-high heat. Add fish and cook 5 to 6 minutes or until golden brown, turning once; transfer fish to plate. Drain fat from skillet.
4. To same skillet, add onion and cook over medium-high heat 2 to 3 minutes or until lightly browned, stirring occasionally. Add tomatoes with their juice, mango and curry sauce, and heat to boiling; reduce heat to medium-low. Place fish over curry mixture and cover tightly with lid or aluminum foil; cook 4 to 5 minutes or until internal temperature of fish reaches 145°. Serve fish and curry mixture over rice along with basil, green onions and lime wedges, if desired.
- 10 g Fat
- 6 g Saturated fat
- 56 mg Cholesterol
- 1175 mg Sodium
- 64 g Carbohydrates
- 4 g Fiber
- 29 g Protein
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Nutritional Information
- 10 g Fat
- 6 g Saturated fat
- 56 mg Cholesterol
- 1175 mg Sodium
- 64 g Carbohydrates
- 4 g Fiber
- 29 g Protein
Directions
1. Prepare rice as label directs.
2. Meanwhile, in small bowl, combine flour, coriander, cumin, salt and cayenne pepper. Evenly coat both sides of fish with flour mixture.
3. In large skillet, heat oil over medium-high heat. Add fish and cook 5 to 6 minutes or until golden brown, turning once; transfer fish to plate. Drain fat from skillet.
4. To same skillet, add onion and cook over medium-high heat 2 to 3 minutes or until lightly browned, stirring occasionally. Add tomatoes with their juice, mango and curry sauce, and heat to boiling; reduce heat to medium-low. Place fish over curry mixture and cover tightly with lid or aluminum foil; cook 4 to 5 minutes or until internal temperature of fish reaches 145°. Serve fish and curry mixture over rice along with basil, green onions and lime wedges, if desired.