Curry-Chutney Snapper

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4 servings (serving size: 1 fillet and 2 tablespoons sauce)


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2 tablespoons all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
4 (6-ounce) red snapper or mahimahi fillets
1 tablespoon butter or stick margarine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup mango chutney
1/4 teaspoon hot sauce
2 tablespoons minced fresh cilantro


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.

Add broth, chutney, and hot sauce to skillet; bring to a boil. Cook 1 minute, stirring constantly. Spoon sauce over fish; sprinkle with cilantro.

Created date

May 2004

Nutritional Information

Calories 257
Caloriesfromfat 19 %
Fat 5.3 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 1.7 g
Protein 36.1 g
Carbohydrate 14.4 g
Fiber 0.5 g
Cholesterol 63 mg
Iron 1.1 mg
Sodium 386 mg
Calcium 69 mg