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RECIPE

Serves 2

A CookTale

In the village of Woodstock, Woodstock Meats has a splendid fish section with daily deliveries. Yesterday, two Striped Bass fillets came home with us. Cathie suggested this Coconut Curry Sauce with the broiled Bass. It could not have been a simpler nor tastier dinner. And it did have a taste and smell of the tropics, most appropriate on a bitter cold evening. Steamed Rice accompanied mine, steamed Broccoli, Cathie’s.

INGREDIENTS

1 TB of Grapeseed or Vegetable Oil
1 medium Onion (thinly sliced)
4 Garlic Cloves, (minced)
2 tsp Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled & cut into matchstick-size pieces)
2 Striped Bass filets (6 oz. each)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO
5 Scallions (cut to 3″ each)

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Remove the saucepan from the heat. Keep warm.

4. Preheat the broiler. Place the fillets on a non-stick baking sheet, add Salt, Pepper & a splash of EVOO.

5. Broil until the Bass is just opaque in the center, about 8 minutes. Using a metal spatula, transfer the fish to individual plates. Spoon the Coconut Curry sauce over fish. Add the Scallions.

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