Cathy's Fish & Rice
Submitted by cowgrammy
Lightly floured fish cubes sautéed with mushrooms, garlic, cherry tomatoes, and curry powder, deglazed with white wine and served over rice. A quick dinner for two in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minA weeknight dinner for two that comes together in one pan and tastes like you planned it days in advance.
Onions, garlic, and mushrooms sauté until fragrant, then lightly floured fish cubes get a quick sear until just opaque. Cherry tomatoes and curry powder join the pan, white wine goes in and cooks down into a concentrated, slightly spiced sauce that coats everything.
Spoon it over a bowl of steamed rice and dinner is done.
The beauty here is flexibility: use whatever firm white fish you have on hand and adjust the curry powder to your heat preference.
Variations
- Swap white wine for chicken broth or coconut milk for a different flavor direction.
- Add a handful of spinach in the last minute for color and extra greens.
- Use shrimp instead of fish cubes for a quicker-cooking version.
Kitchen Tips
- Shake off the excess flour before the fish hits the pan. Too much flour turns gummy instead of giving you that light golden crust.
- Don’t stir the fish too much while it sears. Let it develop some color on one side before flipping.
Ingredients
Directions
Sauté the onions in a small amount of oil until they start to soften. Add the garlic and cook for a few minutes, and then add the mushrooms and cook for a few minutes more, until they lose their raw look.
Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag and shake the fish cubes in the bag.
Remove the fish from the bag, shaking off any excess flour.
When the vegetables are cooked to your liking, remove them from the pan and set them aside. You could drain them on a paper towel to remove a bit of the oil, but it’s not necessary.
Add a little more oil to the pan, and heat it for a moment. Drop the fish pieces in the oil, and sauté them until them start to turn opaque.
Add the vegetables, the cherry tomatoes & the curry powder, and stir to mix them in.
Pour in the white wine (or other liquid of your choice) and cook down until most of the liquid has evaporated.
Serve over rice.
Comments
I tried this with artichoke instead of broccoli and some corn. Instead of the white wine, i had some leftover rose wine that i used and i added to it some fresh cream. It turned out amazing. Thanks for the easy recipe.