Cinnamon Curry Fish
Cinnamon, curry, butter, fresh fish filets - add them together for an uncommon flavor that might surprise you.
6 to 8 oz
Bass, perch, walleye, haddock, cod
fresh, fine chopped
salt and pepper
Rinse the fillets if necessary and pat dry.
Spray a cookie sheet with Pam. Place the fillets on the sheet. Sprinkle with salt and pepper.
Melt the butter in a small sauce pan just until melted.
Add the garlic, basil, curry powder, cinnamon and lemon zest to the melted butter. Stir until blended. Let sit for 30 minutes.
Taste the butter blend. Does it need more garlic, curry, cinnamon, basil or lemon? Add now.
Warm the butter again until melted, stir well, and drizzle on the filets.
Preheat the broiler to high.
Place the fillets under the broiler and cook five to ten minutes, until they are flaky. The amount of time will depend on the thickness of the filets.
Cooking with Chef Robin, On The Fire, Big Wild Radio.