Curried Fish And Rice Recipe
Ingredients
| Romaine | 1 Small | |
| Lettuce, cored, rinsed, and crisped | ||
| Green onions | 1 Cup (16 tbs), sliced | |
| 1 large red bell pepper, stemmed, seeded, and finely chopped | ||
| Salad oil | 2 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| 1 1/2 cups unflavored yogurt | ||
| Water | 1/3 Cup (16 tbs) | |
| 2 1/2 cups cooked white or brown rice | ||
| 4 Chilean sea bass fillets (1 1/4 to 1 1/2 lb. total), each 3/4 to 1 inch thick | ||
Directions
Finely slice 1/3 of the lettuce.
Arrange remaining whole leaves on a platter; mound shreds over half of leaves.
In a 10 to 12-inch nonstick frying pan over medium-high heat, stir onions and bell pepper in half the oil until onions are limp, 8 to 10 minutes.
Add curry powder; stir 1 minute.
Put vegetables in a bowl and mix with yogurt and water; set aside 1 1/4 cups.
Stir remaining yogurt mixture with rice, then mound rice on shredded lettuce.
Add remaining oil to pan over medium-high heat.
Add fish; cook, turning once, until slightly translucent but still moist in center (cut to test), 6 to 7 minutes.
Place fish on whole lettuce leaves.
Spoon reserved yogurt sauce on fish.
Arrange remaining whole leaves on a platter; mound shreds over half of leaves.
In a 10 to 12-inch nonstick frying pan over medium-high heat, stir onions and bell pepper in half the oil until onions are limp, 8 to 10 minutes.
Add curry powder; stir 1 minute.
Put vegetables in a bowl and mix with yogurt and water; set aside 1 1/4 cups.
Stir remaining yogurt mixture with rice, then mound rice on shredded lettuce.
Add remaining oil to pan over medium-high heat.
Add fish; cook, turning once, until slightly translucent but still moist in center (cut to test), 6 to 7 minutes.
Place fish on whole lettuce leaves.
Spoon reserved yogurt sauce on fish.
Chef
