05/15/2006

Quick Cooking

Fish can be a fast and healthy weekday supper

BY THE ASSOCIATED PRESS

For instant gratification as mealtimes near, look no further than fish. Even if you shrink from eating raw fish, seafood often benefits from fast, light cooking. So it's a terrific deal for the cook on a tight schedule who wants to sit down with family or company to enjoy a dish whose taste everyone will remember for more than five minutes.

Here's the plan for this curry-glazed dish: Take a favorite current choice, the health-starred salmon, or try it with adaptable sea bass. Then complement the rich fish with a blend of vibrant seasonings, cook quickly and serve. About 20 minutes should do it.

The recipe is not an authentic Thai recipe, but it does bring into play the Thai balance of flavors, recipe developer Pam Simmons says.

Curried Balsamic Orange Glaze Over Pan-Seared Fish
(Preparation: 5 minutes to assemble, 10 to 15 minutes to cook, total time 20 minutes)

2 T. canola oil
1½ lbs. salmon (sea bass may be used)
Salt and fresh cracked pepper, to taste
2 t. red curry paste
¼ c. chopped shallots
1/3 c. balsamic vinegar
1/3 c. orange juice
2 T. brown sugar

Season both sides of the fish with salt and fresh cracked pepper. In a large nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until first side is well colored. This could take three to six minutes depending on the thickness of the fish. Remove fish from pan to serving plate. Cover to keep warm.

Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant and the shallots are wilted. Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about two to three minutes. Pour the glaze over the fish and serve. Makes four servings.

—Recipe from "A Taste of Thai" (Andre Prost Inc.)