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Whitefish With Tangelo Curry Sauce
Angie Halten
Coconut, orange and curry flavor this wonderful sauce.
Print Recipe
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Servings
4
Ingredients
1x
2x
3x
1
whole whitefish or fillets
1
cup
tangelo juice
or tangerine juice
1
Tbsp
curry powder
1
Tbsp
cornstarch
1/2
cup
coconut milk
not light
Salt and freshly ground pepper
to taste
Instructions
Place the fish, cleaned, whole or fileted, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly.
Cover and refrigerate for at least two hours.
Bake at 350F for about 30 minutes, or until cooked (basting frequently).
Notes
Note: when using a whole fish, the sauce won't as readily be absorbed into the fish and will have a much milder flavor.
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