Curried-Mango Fish

Recipe - Price Rite Marketplace Corporate

Curried-Mango Fish

Prep Time15 Minutes

Servings4

Cook Time15 Minutes

Calories467

Ingredients

1 cup uncooked white rice

1/4 cup all-purpose flour

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cayenne pepper

1 Tbs vegetable oil

4 redfish or tilapia fillets (about 1¼ pounds)

1/2 medium red onion, thinly sliced (about ½ cup)

1 can (14.5 ounces) diced tomatoes

1 1/2 cups frozen mango chunks, unthawed

1 1/2 cups Thai red curry sauce

Chopped fresh basil, sliced green onions and lime wedges (optional)

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.

Nutritional Information

10 g Fat
6 g Saturated fat
56 mg Cholesterol
1175 mg Sodium
64 g Carbohydrates
4 g Fiber
29 g Protein

15 minutes

Prep Time

15 minutes

Cook Time

Servings

467

Calories

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.