In the kitchen with my Dad
Lifts my spirits, makes me glad.
Known as Papa, Henry or Hank
For him I have so much to thank.
Infectious smile, loves to laugh
Nothing he does he does by half.
Generous, well-mannered, gracious to boot
The thing about Dad, he is so cute!
Ask HIM, he’d say suave and debonair
With a puffed-out chest and a haughty air.
But really his ways are gentle, disarming
He’s witty and loving and very charming.
My mind’s eye sees him with book in hand
Letters and words at his command.
Disturb him while he reads the news
It’s the perfect way to light his fuse.
Now, try as he might to hide his belly
He cannot help but stop at the deli.
No matter he ate a five course meal
A bologna sandwich must seal the deal.
Wakes up in the morn’ at the crack of dawn
Lunches by ten and succumbs to a yawn.
So I’m down for a visit to cook up a dish
He caught with friend Rick, a yellow-tail fish.
Red coconut curry, the sauce divine
Creamy and spicy, it tastes so fine.
So, thank you, dear Dad, for a great weekend
You’re an exceptional father and truly great friend.
Yellow Tail in Red Curry Sauce
4 White Fish Filets
1 1/2 Tablespoons Seasoned Salt
1 Teaspoon Ground Pepper
Extra Virgin Olive Oil
1 Large Yellow Onion (sliced)
1 Garlic Clove (minced)
1 Cup Parsley
1 Cup Coconut Milk
1/2 Cup Heavy Cream
1 Tablespoon Curry Powder
1/2 Teaspoon Red Chili Pepper Flakes
1/2 Teaspoon Coriander
3 Tablespoons Tomato Paste
1 Teaspoon Coarse Salt (or to taste)
1 Teaspoons Ground Pepper (or to taste)
Extra Virgin Olive Oil
Preheat the oven to 400 degrees. Coat the bottom of a pan with olive oil and saute the onion and garlic with the curry powder, red chili pepper flakes, coriander, coarse salt and ground pepper. Cook on medium-low until the onions are soft. Blend in the tomato sauce. Cook for 2-3 minutes and set the pan aside.
Lightly coat the fish with olive oil. Flavor it generously with seasoned salt and ground pepper. Coat the bottom of a second pan with olive oil. Turn the heat to medium-high and sear the fish for color, about 2-3 minutes. If your fish has skin, it does not have to be seared on the second side. Lay the filets on a baking sheet sprayed with Pam or other cooking spray. Place in the oven for about 7-8 minutes or until the fish is cooked through.
While the fish is in the oven, turn the curry sauce pan on low and add the coconut milk and heavy cream. Simmer for a few minutes to heat it up and then add most of the fresh chopped parsley.
When the fish is ready, set it over a bed of sauteed spinach and pour the curried tomato sauce over the top. Garnish with the remaining parsley.