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Curry-Chutney Snapper

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.