PANKO CRUSTED SNAPPER WITH COCONUT CURRY SAUCE
4 yellowtail snapper filets- 8 oz. ea.
2 T butter & 4 T olive oil for frying
2 C Panko breadcrumbs
salt & pepper
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)