Curried pan seared fish topped with a spicy stone fruit glaze. A tasty seasoned white fish dish, where there is a flavour overload for your tastebuds! This recipe is modified—guessed—from the Matty Matheson when he goes to the Tobasco Facility. The image below has a stone fruit salad with a cherry balsamic vinegrette.
Ingredients
Dry rub fish
All Purpose Flour (for dusting)
Chief curry powder (for coating as a dry rub)
Canola Oil (1 tbsp)
Butter (1 knob)
White fish: haddock, cod or perch (150g – 200g)
Perch is really cheap! Almost $0.01 per gram some days!
Spicy peach glaze
Stone fruit: Peach, Nectarine, Apricot or Cherries (1 handful)
Garlic chopped (2 cloves)
Parsley (2 tbsp)
Butter (1 knob, maybe)
Lime juice (1 lime)
Tobasco Sauce (1-2 tsp)
Black pepper (1 pinch)
Salt (1 ping)
Tobasco can be replaced with whatever you want. I have used Franks Red Hot and Grace Scotch Bonnet as substitutes, but I find the lighter spice is better for this dish because of how the flavours marry.
Method
Pat dry the fish
Dust with flour and apply dry curry rub liberally
Heat a pan to medium-low / medium
Add butter and oil (oil prevents butter from burning)
Cook the fish until outside is crispy but inside is still tender (2-5 minutes per side)
