Honey Curry Sole Fillet Recipes

HONEY CURRY SOLE FILLETS

Steps:

• Preheat oven to 350 °F (180 °C). Lightly mist baking sheet or large casserole dish with canola oil cooking spray. In small container with lid, combine honey, canola oil, mustard and curry powder. Shake well. Drizzle about 2 Tbsp (30 mL) sauce on bottom of baking sheet. Place fish on top and cover with remaining sauce. Bake about 20 minutes or until fish is opaque and begins to flakes easily with fork. To serve, sprinkle with ground flaxseed and green onions.

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

HONEY CURRY SOLE FILLET

Steps:

• oven preheated 350F degrees.
• combine honey, mustard, curry,& butter in small bowl; mix well.
• lightly butter shallow baker; add sole fillets, slightly overlapping is good.
• Top side up.
• pour curry sauce on top; bake (uncovered) for 15-20 minutes.
• serve warm, with cilantro and roasted almond pieces on top.
• MM!

HONEY CURRY GINGER SOLE

Steps:

• Preheat oven to 350 degrees.
• Mix together melted butter, honey, dijon mustard, curry.
• Lightly grease shallow baking dish (I used olive oil).
• Place fillets in baking dish and cover with sauce.
• Bake uncovered for 15-20 minutes.
• Top with cilantro.
• Enjoy!

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).