
Garlic-Curry Fish With Mango Chutney
2
Servings
Servings
5m PT5M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #35231
July 07, 2020
Categories: Dinner, Main Dish, Fish, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"Made this tonight because we aren't particularly fond of fish unless it is well seasoned to mask the "fishy" taste. It was really good!"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (183.8 g)
- Calories 264
- Total Fat - 15.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 69.7 mg
- Sodium - 69.5 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.7 g
- Sugars - 0.1 g
- Protein - 28.8 g
- Calcium - 129.6 mg
- Iron - 2.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step 1
Put 2 teaspoons olive oil in non-stick skillet. Heat on medium-low heat.
Step 2
In a small bowl, mix 1 tablespoon olive oil, curry powder, black pepper and garlic powder.
Step 3
Spread on both sides of fish fillets and place on pre-heated skillet.
Step 4
Saute 10 minutes on each side till lightly browned.
Step 5
Heat mango chutney in microwave for 30 seconds.
Step 6
Plate fish and spoon mango chutney over the top.
Tips & Variations
No special items needed.