HAWAII'S KITCHEN

Curry sauce spices up snapper

This dish was prepared by Abdul Chadli of the Ohana Keauhou Beach Resort on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. Here are a few of the dishes. All the recipes may be found on the Web site, khon.com.

Pacific Snapper with Curry Tomato Sauce

2 6-ounce snapper fillets
1 tablespoon olive oil
Salt and pepper to taste
>> Sauce:
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh ginger
1 stick lemongrass, chopped
1 tablespoon fennel seed
1 tablespoon red curry paste
1/4 cup dry white wine
3 large tomatoes, diced
1/2 cup heavy cream
Salt and pepper to taste

To prepare sauce: Heat oil in saucepan. Add garlic, ginger, lemongrass, fennel seed and curry paste. Stir for 2 minutes. Add wine and heat. Add tomatoes. Cook 10 minutes over medium heat. Add cream and bring to a boil. In a food processor, purée sauce then strain. Season with salt and pepper.

To prepare fish: Preheat oven to 350 degrees. Heat oil in sauté pan. Season fish with salt and pepper. Sauté about 2 minutes on each side, then bake in oven until cooked, about 5 minutes.

Serve fish with sauce. Serves 2.

Nutritional information unavailable.

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