Red Snapper With Red Curry Carrot Sauce for Two

This recipe makes a generous 2 servings. Place the cooked fish on a bed of white or brown rice and spoon the wonderful carrot sauce on top. I like to use tilapia but use your choice of mild fish. Adapted from Food and Wine's One Dish Meals.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  large carrots, peeled and sliced 1/4 inch
• 1  garlic clove
• 1 1⁄4 cups reduced-sodium chicken broth
• 1⁄2 cup 2% low-fat milk
• 2  teaspoons fish sauce
• 3⁄4 teaspoon Thai red curry paste
• 1  teaspoon brown sugar
•  salt, to taste
• 1  teaspoon  oil
• 1  lb red snapper fillet
• 2  tablespoons cilantro, chopped (optional)

Directions

1. In a medium saucepan bring carrots, garlic and broth to a boil.
2. Reduce heat and simmer 10-15 minutes, until carrots are very tender.
3. Puree this mixture with a stick blender, food processor or regular blender; return to pot.
4. Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
5. In a large nonstick frying pan heat oil over medium heat.
6. Add fish, skin side down if there is a skin.
7. Cook for a couple of minutes, then turn over and cook until fish is just done.
8. Cook time will vary according to the thickness of the fish.
9. Mound cooked rice on plate, top with fish and then sauce.
10. Sprinkle with cilantro to garnish.