Sauteed Onaga With Creamy Curry Sauce

lazyme's Note:

From Chef Philippe Padovani, Manele Bay Hotel, Lanai. This sounds wonderful.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 lbs fish fillets , onaga
• ¼ cup olive oil
• salt and pepper , to taste

Curry Sauce

• 2 tablespoons clarified butter
• ½ cup onion , finely chopped
• 1 teaspoon garlic , finely chopped
• ¼ cup celery , finely chopped
• 1 teaspoon green chili pepper , finely chopped
• 1 teaspoon red chili , finely chopped
• 1 teaspoon fresh gingerroot , finely chopped
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon garam masala
• ¼ cup fish stock or ¼ cup clam juice
• ½ cup tomato , blanched, peeled, chopped

To Finish

• 1 cup cream
• 2 tablespoons cilantro , finely chopped
• lemon juice , few drops

Directions:

1. To prepare the curry sauce:.
2. In a saucepan, sweat garlic and ginger in butter.
3. Add onion, celery and chili.
4. Sweat.
5. Add turmeric, curry powder, coriander and garam masala.
6. Add clam juice, bring to a simmer.
7. Add tomatoes.
8. Reduce to a syrup, then add cream and bring to a boil.
9. Season to taste, remove from heat when cooked.
10. Add cilantro and lemon juice to finish.
11. Set aside.
12. To cook the onaga fish:.
13. Cut into 4 8 ounce pieces.
14. Season both sides of the fillets with salt and pepper.
15. Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
16. To finish the plate:.
17. Preheat 4 dinner plates.
18. Pour equal amounts of sauce on each plate.
19. Place the fillet in the center of each plate.
20. Serve immediately.