Curry-Chutney Snapper

We eat a fair amount of fish, so I'm always on the lookout for tasty recipes that go together easily. This is definitely one of them!

Curry-Chutney Snapper

Preparation time: 5 minutes

Cooking time: 11 minutes

2 tablespoons all-purpose flour

2 teaspoons curry powder

1/4 teaspoon salt

4 (6-ounce) red snapper or mahimahi fillets

1 tablespoon butter 

1/2 cup chicken broth

1/4 cup mango chutney

1/4 teaspoon hot sauce

2 tablespoons minced fresh cilantro

1. Combine first 3 ingredients in a shallow dish. Dredge fish in flour

mixture. Melt butter in a large nonstick skillet over medium-high heat.

Add fish; cook 3 minutes on each side or until fish flakes easily when

tested with a fork. Remove from skillet; keep warm.

2. Add broth, chutney, and hot sauce to skillet; bring to a boil. Cook 1

minute, stirring constantly. Spoon sauce over fish; sprinkle with

cilantro. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons

sauce).

DONNA'S NOTES: I rarely use snapper for this. It will work for any mild-flavored white fish, and cod is perfect. I don't add the hot sauce for us.