Thursday, February 24, 2011

Low-Point Mahi Mahi with Curry Cream Sauce

If you're a fan of curry, like this family is, this is a dish for you! With a very flavorful curry taste in every bite, this tender Mahi Mahi is, simply, healthy and delicious! Add as much or as little curry to suit your taste and enjoy this savory dish tonight! :)

Low-Point Mahi Mahi with Curry Cream Sauce
- 2, 8 oz. Mahi Mahi fillets (or 4, 4 oz. fillets)
- 1 to 1 1/2 tsp. curry powder
- salt and pepper to taste
- 2 Tbs bread crumbs
- 1 Tbs almonds, crushed
- 1/8 tsp. Thyme
- "I Can't Believe It's Not Butter" spray
For Curry Sauce:
- 1 tsp. curry powder
- 1 Tbs butter
- 1/4 cup chicken broth
- 1/4 cup Half and Half
- 1/8 tsp. dill weed
- 1 tsp. cornstarch
- 1 tsp. lemon juice
Sprinkle one or both sides of the fish with curry powder (depending on how much you like curry). Season with a little salt and pepper. Lay fish in lightly- greased baking dish. Mix bread crumbs, crushed almonds, and thyme in a small bowl. Evenly coat fillets with bread crumb mixture. Spray top of fish lightly with "I Can't Believe It's Not Butter" spray. Bake at 450 degrees for 10 to 12 minutes (or until desired doneness). Meanwhile, in a small saucepan, heat curry and 1 Tbs butter over medium heat. Add chicken broth, dill weed, and Half and Half. Bring to boil. Boil for 1 minute, turn heat down to simmer and add corn starch, stirring until dissolved (you may need to smash cornstarch with a fork if it clumps). Remove from heat and serve over Mahi Mahi or use as a dipping sauce. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1, 4 oz.
Points per serving - 4

"When baking, follow directions. When cooking, go by your own taste." - Laiko Bahrs

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