Curried Fish And Rice
|Romaine||3⁄4 Pound (1 Small Head)|
|Lettuce||1 , cored, rinsed, and crisped|
|Sliced green onions||1 Cup (16 tbs)|
|Red bell pepper||1 Large, stemmed, seeded, and finely chopped|
|Salad oil||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Unflavored yogurt||1 1⁄2 Cup (24 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cooked white rice/Cooked brown rice||2 1⁄2 Cup (40 tbs)|
|Chilean sea bass fillet||1 1⁄2 Pound (Each 3/4 To 1 Inch Thick, 4 Fillets)|
Finely slice 1/3 of the lettuce.
Arrange remaining whole leaves on a platter; mound shreds over half of leaves.
In a 10 to 12-inch nonstick frying pan over medium-high heat, stir onions and bell pepper in half the oil until onions are limp, 8 to 10 minutes.
Add curry powder; stir 1 minute.
Put vegetables in a bowl and mix with yogurt and water; set aside 1 1/4 cups.
Stir remaining yogurt mixture with rice, then mound rice on shredded lettuce.
Add remaining oil to pan over medium-high heat.
Add fish; cook, turning once, until slightly translucent but still moist in center (cut to test), 6 to 7 minutes.
Place fish on whole lettuce leaves.
Spoon reserved yogurt sauce on fish.