2 tsp Canola Oil
3 Shallots – finely chopped
2 tsp Curry Powder
1/8 tsp Garlic Powder
2 cups lower sodium chicken broth
3/4 cup coconut milk
1/2 tsp salt
24 oz fish of choice
1/2 cup coarsely cut cilantro
2 scallions – green part only – sliced very thin
2 Tbsp fresh lime juice
Freshly ground black pepper
2 cups long grain white rice - cooked
1 mango – finely chopped for garnish (Optional)
Procedure:
In a large sauté pan, heat oil over med/med-high heat. Add the Shallots and cook until slightly browned (approx. 4 minutes) Add the curry powder and garlic powder, stir and cook until fragrant (approx 1 minute). Add the Chicken broth, coconut milk and ½ tsp salt – stir to combine. Allow to simmer for 5-8 minutes or until the sauce reduces to equal 2 cups. Season the fish with salt, place fish in the same pan as the sauce – making sure the fish is coated with sauce. Cover the pan (with a cover or with foil) and allow to cook for approx 7-9 minutes (depending on the size of each piece of fish you have chosen). Once finished, arrange the fish over rice. Add cilantro, lime juice and scallions to the left over sauce and drizzle additional sauce over fish and rice, garnish with Mango and Scallions. Also great served with steamed Spinach as a side.
Recipe Type: Authentic
Recipe Author: Chef Ashleigh Michaels
Chef's Background: Ashleigh Michaels’ has her culinary degree from the Art Institute of Atlanta and has experience that spans a broad spectrum of the culinary world, - everything from working in a restaurant style setting, being a Personal Chef, Catering large and small events, being chef for outfitters hosting hunters who expect fine dining, and working in the Research and Development departments for both nationally and internationally recognized companies, including The Schwan Food Company, America’s Kitchen and AllergyFree Foods Company.
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.trailsrus.com/elkexpo/recipes.html
Recipe Author: Chef Ashleigh Michaels
Chef's Background: Ashleigh Michaels’ has her culinary degree from the Art Institute of Atlanta and has experience that spans a broad spectrum of the culinary world, - everything from working in a restaurant style setting, being a Personal Chef, Catering large and small events, being chef for outfitters hosting hunters who expect fine dining, and working in the Research and Development departments for both nationally and internationally recognized companies, including The Schwan Food Company, America’s Kitchen and AllergyFree Foods Company.
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.trailsrus.com/elkexpo/recipes.html
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