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RECIPE Striped Bass Filet’s With a Coconut Curry Sauce
Serves 2INGREDIENTS

1 TB Canola of Vegetable Oil
1 Medium Onion thinly sliced
4 Garlic cloves, minced
2 tsp. Curry Powder
1 Can unsweetened Coconut Milk
1/2 Cup of canned Chicken stock
2 Medium Carrots, peeled, cut into matchstick-size pieces
2 Striped Bass filets (5-6 oz. Each)
4 Scallions thinly sliced optional

METHOD

1. Heat the Canola or Vegetable Oil in heavy saucepan over medium heat.
2. Add onion, Garlic & Curry Powder.
3. Saute mixture until onions are translucent, about 4 minutes.
4. Mix in Coconut Milk & Chicken Stock; bring to boil.
5. Reduce heat & boil until liquid is reduced to a thin sauce consistency.
6. Add Carrots; simmer until crisp-tender, about 3 minutes.
7. Remove from heat; keep warm.
8. Preheat broiler. Place filets on a baking sheet, add Salt & Pepper.
9 Broil filets until just opaque in center, about 7 to 8 minutes.
10. Using a metal spatula, transfer fish to plates. Spoon sauce over fish.
Spoon sauce over fish.
11. Sprinkle with scallions.option


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