Seared Curried Butterfish with Warm Olive Chutney

by Annie Copps
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 2 tablespoons madras curry powder
  • 1/4 cup rice flour
  • 4 pieces butterfish or other fatty white fish
  • 3 shallots minced
  • 1/2 cup mixed olives, pitted, minced
  • 1 large tomato, 1/4-inch dice
  • Juice of 1 orange
  • 2 tablespoons chopped cilantro
  • Sea salt and freshly ground pepper
  • Canola oil for cooking

 

Directions

On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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