Curry-Seasoned Fish with Mango Slaw

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  • 4 (6-ounce) pieces of firm-fleshed fish, such as cod, halibut, tuna or salmon
  • 3/4 cup panko (Japanese bread crumbs)
  • 1 teaspoon salt
  • 2 teaspoons curry powder, divided
  • 1/4 cup oil
  • 1/4 cup mayonnaise
  • 1 (16-ounce) package coleslaw
  • 3/4 cup fresh or jarred mango salsa
  • 1/2 cup chopped almonds, toasted


Preheat oven to 400°F.
Combine panko with salt and 1 1/2 teaspoons of the curry powder. Place in bag and add fish, one piece at a time, and shake to coat.
Place fish in  a shallow, greased baking dish. Drizzle with oil. Bake 10 minutes per inch, or until desired doneness.
Mix  mayonnaise and remaining curry powder in a large bowl.  Add coleslaw, mango salsa and top with almonds.  Serve as a side with the fish.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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