Curry-Chutney Snapper

Name: Curry-Chutney Snapper
Ingredients: 2 tablespoons all-purpose flour; 2 teaspoons curry powder; 1/4 teaspoon salt; 4 (6-ounce) red snapper or mahimahi fillets; 1 tablespoon butter or stick margarine; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup mango chutney; 1/4 teaspoon hot sauce; 2 tablespoons minced fresh cilantro

9 ingredients

2 steps

Ingredients

2 tablespoons all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
4 (6-ounce) red snapper or mahimahi fillets
1 tablespoon butter or stick margarine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup mango chutney
1/4 teaspoon hot sauce
2 tablespoons minced fresh cilantro

Directions

1

Combine first 3 ingredients in a shallow dish. Dredge fish in flour mixture. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.
2

Add broth, chutney, and hot sauce to skillet; bring to a boil. Cook 1 minute, stirring constantly. Spoon sauce over fish; sprinkle with cilantro.