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)

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2 Responses to PANKO CRUSTED SNAPPER WITH COCONUT CURRY SAUCE

  1. Robyn Medlin says:

    Looks yummy! Look forward to trying this!

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