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Recipe Name: Curried Fish & Cabbage Difficulty: Easy
Source: Essence Magazine, 9/2003 Serving Size: 4
Ethnicity: American Comments:
Base: Seafood 3 points. Cut salt in cabbage back to 1/4 teaspoon. Red pepper is nice contrast 
Course: Entree
Preparation Time: 10-20 Minutes

1 Each(s) Small green cabbage, coarse outer leaves removed
1 Cup(s) Water
1/4 Teaspoon(s) Salt (optional)
1 Each(s) Small green or red bell pepper, seeded & chopped
1 Pound(s) Fresh or frozen fish fillets (snapper, cod or flounder)
2 Teaspoon(s) Curry powder
1/4 Teaspoon(s) Onion salt
1/4 Teaspoon(s) Ground black pepper
1 Tablespoon(s) Cooking oil
Cut cabbage lengthwise into halves; remove core. Chop, slice or shred uniformly. (Pieces should not be more than 1" wide for quick cooking.) Place in colander and rinse with cold water. In large shallow pot, bring water and salt to boil; stir in cabbage and bell pepper. Cover and steam 15 minutes. Meanwhile, remove skin and any bones from fish. In small bowl, combine curry powder, onion salt and pepper; rub on both sides of fish. Heat oil in large nonstick skillet; add fillets and pan-fray about 2 minutes on each side to brown. Using wide spatula, remove fillets from skillet and place on top of cabbage. Cover and steam until fish is cooked through and flakes when tested with tip of knife, about 10 minutes.
41 milligrams cholesterol, 104 milligrams sodium, 11 grams carbohydrate, 26 grams protein.

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