Orange Roughy With Indian-Spiced Tomato Sauce
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally
2
Melt butter in heavy large skillet over medium heat
3
Add fish and cook until opaque in center, about 2 1/2 minutes per side
4
Transfer fish to platter (do not clean skillet)
5
Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet
6
Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes
7
Season with salt and pepper
8
Spoon sauce over fish
9
Top with yogurt and sprinkle with cilantro
10
Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally
11
Melt butter in heavy large skillet over medium heat
12
Add fish and cook until opaque in center, about 2 1/2 minutes per side
13
Transfer fish to platter (do not clean skillet)
14
Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet
15
Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes
16
Season with salt and pepper
17
Spoon sauce over fish
18
Top with yogurt and sprinkle with cilantro