facebook twitter youtube


  • 1 cup uncooked white rice
  • ¼ cup Food Club all-purpose flour
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon Food Club salt
  • ¼ teaspoon ground cayenne pepper
  • 1 tablespoon Food Club vegetable oil
  • 4 Acadian redfish or red snapper fillets (about 1¼ pounds)
  • ½ medium red onion, thinly sliced
  • 1 can (14.5 ounces) Full Circle Organic diced tomatoes
  • 1½ cups frozen mango chunks, unthawed
  • 1½ cups Thai red curry sauce
  • Chopped fresh basil, sliced green onions and lime wedges (optional)


  1. Meanwhile, in small bowl, combine flour, coriander, cumin, salt and cayenne pepper. Evenly coat both sides of fish with flour mixture.
  2. In large skillet, heat oil over medium-high heat. Add fish and cook 5 to 6 minutes or until golden brown, turning once; transfer fish to plate. Drain fat from skillet.
  3. To same skillet, add onion and cook over medium-high heat 2 to 3 minutes or until lightly browned, stirring occasionally. Add tomatoes with their juice, mango and curry sauce, and heat to boiling; reduce heat to medium-low. Place fish over curry mixture and cover tightly with lid or aluminum foil; cook 4 to 5 minutes or until internal temperature of fish reaches 145°. Serve fish and curry mixture over rice along with basil, green onions and lime wedges, if desired.

  • 467 Calories
  • 10g Fat (6g Saturated)
  • 56mg Cholesterol
  • 1175mg Sodium
  • 64g Carbohydrates
  • 4g Fiber
  • 29g Protein