Curry Dusted Snapper

  • 4 filets of snapper
  • Kosher salt
  • 1 cup fine white rice flour
  • 2 Tbsp yellow curry powder
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup dry white wine
  • 2 Tbsp unsalted butter
  • 4 Tbsp vegetable oil
  • Fresh herbs:  chives, parsley or any others of your choice, finely chopped

Combine the rice flour, curry powder and pepper in a shallow pan and mix together thoroughly.  Season the Snapper filets with salt and then place them in the pan containing the dry ingredient mixture. Cover the snapper completely with the dredge, shaking the filets gently as you remove them to knock off any excess flour.  In a large skillet over medium-high heat, heat the oil and then add the fish.  Cook about 2-3 minutes on each side.  Remove the fish and set it aside.  Add the white wine to the still hot pan and cook until the wine has reduced by 2/3.  Add the butter and fresh herbs and whisk together.  Season the sauce to taste with salt and pepper if needed.  Serve immediately with the fish.