CURRY TEA RUBBED BUTTERFISH


		In a small bowl, mix all the ingredients together. Store in a covered glass CURRY TEA RUBBED BUTTERFISH WITH DRIED MANGO COUSCOUS Serves 4 3 cups couscous 1⁄4 cup diced dried mango 1⁄2 cup scallions sliced, white and green parts separated 2 tablespoons extra virgin olive oil 31⁄4 cups boiling water 4 pieces butterfish, 6 to 8 ounces each 1⁄2 cup Curry Tea Rub Grapeseed or canola oil for cooking Kosher salt and freshly ground black pepper, to taste In a large bowl, mix together the couscous, mango, scallion whites and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Add the boiling water, stir and cover immediately with plastic wrap. Let stand 25 to 30 minutes, until couscous is tender. Fluff with the back of a fork and check again for flavor. Meanwhile, pour the Curry Tea Rub onto a plate and press both sides of each piece of fish into the rub. In a sauté pan coated lightly with oil over high heat, searsh until the rub is browned and crispy. Turn over fish and continue to sear until cooked through, about 5 minutes a side. Place a small mound of the fluffy couscous on a plate, top with fish and garnish with scallion greens. Serve with: Mulderbosch Sauvignon Blanc
Curry Tea Rubbed Butterfish With Dried Mango Couscous Bbq Curry Tea Rubbed Ostrich With Grilled Sweet Potato And Tropical Fruit Salsa Colin Cowie’s Spiced Cod With Tomato Sauce I am a huge fan of Alaskan butterfish—it’s the basis for one of my signature dishes at Blue Ginger. Here it is prepared with a coating of Curry Tea Rub—the curry and sweet tea give a wonderful exotic flavor to this mild fish and dried mangoes—a popular item in Indian kitchens— complement the fruity tea and the heat of the curry.
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