Photo: Eva Kolenko; Styling: Emma Star Jensen
Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to complement the fruit. Use a mix of fruit colors for the prettiest salsa.
Wine Pairing: Complex, honeyed Lone Madrone 2013 "Points West White" Rhône blend (Paso Robles; $35).
1. Preheat oven to 475°. Meanwhile, in a small frying pan, combine 1/2 tsp. coriander and the cumin, turmeric, cayenne, and cardamom. Toast over medium heat, stirring, until fragrant and just a bit darker, about 2 minutes. Pour into a bowl and stir in 2 tbsp. each oil and cilantro, the green onion, lemon juice, chile, and 1/4 tsp. salt. Stir in fruit and set aside.
2. In center of a rimmed baking sheet, combine remaining 1 1/2 tsp. coriander, 1 tbsp. oil, and 1 tsp. salt. Turn fish in paste to coat (if fish has skin, arrange it skin side down). Bake fish until no longer translucent in center (cut to test), 8 to 12 minutes for sablefish, about 5 minutes for sole.
3. Transfer fish to plates and spoon salsa on top. Sprinkle with remaining cilantro.