Curry Crusted White Fish Fillets topped with Apple Parsley Slaw – Chef Jason Peru

Courtesy Chef Jason Peru on Cup of Joe Caribbean

3 (4 Oz) portions of White Fish Filets

1 Tbsp of Chief Brand Salt

¾ Tbsp of Chief Brand Black Pepper

1 Tbsp of Chief Brand Curry Powder

½ Tbsp of Chief Brand Geera ( Cumin )

¼ Tbsp of Chief Brand Turmeric ( Saffron )

1 Tbsp of Fresh Thyme Leaves

3 ½ Tbsp of Vegetable Oil

For the Apple Parsley Slaw

1 Each Fresh Apple

3 Tbsp of roughly Chopped Parsley

3 Tbsp of Thinly Sliced Purple Onions

Juice of half an orange

Chief Brand Salt and Black Pepper to taste

Chief Brand Tamarind chutney to Drizzle

Season fish filets with salt and pepper on both sides.
Mix the curry spices together, pick the thyme leaves and add to the spices. Take this curry spice mix and rub on the both surface areas of the fish. Let marinate for ten minutes.
Meanwhile make the salsa by adding the ingredients together in a clean bowl and squeezing the fresh juice over.
Season with salt and pepper and toss. Taste to your liking and adjust to suit.
Place a heavy set sauté pan over low to medium heat. Add the oil and swirl to over the base of the pan.
Add your fish filets into the pan, cook for three minutes on each side gently. Use a fish spatula to turn the fish over to cook for easy handling. After cooking period, let the fish sit in a hot pan but remove the pan from the heat.
To make slaw; thinly slice apple like match sticks and add the parsley, purple onions and dress with a little salt and black pepper. Squeeze the orange juice over and toss to combine.
To serve, place the fish pieces on a platter, sprinkle the salsa atop and drizzle with a little of the Chief Brand Tamarind sauce to the sides.