Ma
MER REM A: SOT ALE aS SM PS

Curry favor with flavor

From page 20

covered for 1 hour.

Uncover and simmer 30 minutes longer or
until thickened.

Ladle chutney into sterilized jars, cool and
refrigerate, (Or ladle chutney into 4 one-cup
sterilized canning jars, leaving 1/4-inch head-
space, and process for 10 minutes).

Makes 4 cups

Baked Seared Seabass Marinated in
Indian 5-spice

Julian Bond of Star Anise developed this
» recipe for Patak’s Indian banquet in
Vancouver.

Marinade
1 tsp. szechwan peppercorns
1 tsp. cumin secds
1 1 tsp. coriander seeds
sp. oil
i jalapeno pepper, seeds removed and fine-
ly chopped
zest asd juice of 1 lemon
1 jar (227 gr) Patak’s tomato salsa
2 Thsp. oil

1% th. seabass, divided into 4 portions

In a large skillet over medium heat, toast
peppercorns, cumin and coriander,

Remove spices and crush in coffee grinder
or mortar.

Meanwhile, heat 1 Tbsp.oil in skillet add
jalapeno and cook until soft.

Add spices, zest, lemon juice and tomato
salsa, reduce heat and cook for 30 minutes.
Cool.

Add seabass and marinate overnight in
refrigerator.

Preheat oven to 450 degrees.

Ina skillet, over medium heat, melt 2
Thsp. oil.

Add fish and marinade and cook until
heated through.

Transfer fish to ovenproof baking dish and
bake until fish is opaque when cut into at the
thickest part with a small, sharp knife, about 7
minutes.

Let it rest for abour 3 minutes before serv-
ing.

Serves 4.

Kasey Wilson is a food, wine and travel
writer, restaurant reviewer and British
Columbia contributor to Pacific Northwest The
Beautiful Cookbook.

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