Mixed Seafood In Creamy Curry Sauce
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Halibut fillet||1 1⁄2 Pound, cut into 0.75 inch cubes|
|Shrimp||1⁄2 Pound, deveined|
|Onion||1 Medium, chopped|
|Red bell pepper||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Clam juice||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Cream cheese||1 1⁄2 Ounce|
|Lemon juice||1 Tablespoon|
Melt butter in heavy large skillet over high heat.
Add halibut, scallops and shrimp and saute until partially cooked, about 3 minutes.
Using slotted spoon, transfer seafood to bowl.
Boil juices in skillet until almost reduced to glaze, stirring occasionally, about 4 minutes.
Add onion, bell pepper and garlic to skillet.
Saute until light brown, about 3 minutes.
Sprinkle curry powder over and stir 30 seconds.
Add clam juice, cream, cream cheese and 1 tablespoon lemon juice.
Boil until mixture is reduced to 1 1/2 cups, stirring frequently, about 10 minutes.
Return seafood and any collected juices to skillet and simmer until cooked through.
Season to taste with salt, pepper and additional lemon juice if desired.