PANKO CRUSTED SNAPPER WITH COCONUT CURRY SAUCE

4 yellowtail snapper filets- 8 oz. ea.

2 T butter & 4 T olive oil for frying

2 eggs

2 C Panko breadcrumbs

salt & pepper

SAUCE:

1 med. onion, sliced

1 T chopped garlic

1/2 T curry powder

1/2 can coconut milk, possibly more

1 stalk green onion, diced

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1 T ginger (in tube)

2 T olive oil

Make the sauce first: fry the sliced onions in the olive oil for 5 min.  Add the curry and garlic, fry 2 min. more.

Add 1/2 can coconut milk,green onion, salt, pepper, garlic salt, cook 3 min., if too thick, add more coconut milk.  Add ginger, stir, heat 1 min. Set aside, keeping warm.

Salt & pepper both sides of fish.  Put dash of salt & pepper in Panko.  Dip fish in egg, then Panko.  Fry in pan with butter & olive oil.  Might have to fry two at a time.  Brown on both sides.  Right before serving, top filet with 2-3 T of coconut-curry sauce, garnish with lemon and parsley.  I prefer individual serving dishes. (Serves 4)

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in ENTREES and tagged , , , , . Bookmark the permalink.

2 Responses to PANKO CRUSTED SNAPPER WITH COCONUT CURRY SAUCE

  1. Robyn Medlin says:

    Looks yummy! Look forward to trying this!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s