Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) fish fillets

  2. 2 Tbsp. lemon juice

  3. 1/4 tsp. salt

  4. 1/8 tsp cracked black pepper

  5. 1 Tbsp. butter

  6. 1 Tbsp. flour

  7. 1/8 tsp. salt

  8. 1 tsp. curry powder

  9. 1/2 cup chicken broth or fish stock

  10. 1/3 cup mango chutney

  11. 1/2 cup halved red grapes Toasted coconut and pistachios

Instructions Jump to Ingredients ↑

  1. Arrange fish in 12x8" microwave safe dish, with thickest parts to outside. In small bowl, combine lemon juice, 1 tsp. curry powder, salt, and pepper; blend well. Brush evenly over fish. Cover fish with microwave safe plastic wrap and microwave on high power for 3 minutes. Rotate dish, rearrange fish, and microwave 2-4 minutes longer, until fish flakes with fork. Remove, cover, and let stand 3 minutes. Meanwhile, prepare sauce. In 2 cup microwave safe glass measuring cup, melt butter. Add flour, salt and 1 tsp. curry powder and blend well. Add broth and stir to blend with wire whisk. Microwave uncovered on high power, stirring every minute, until sauce is thickened, about 2-3 minutes. Stir in chutney and grapes, then pour sauce over fish, sprinkle with pistachios and coconut, if desired. Serve immediately.


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