Tender, flaky snapper is the star of this fast and fancy turmeric-spiced curry. Mustard greens and roasted peppers join the fish, turning it into a one-pan recipe that only needs a side of rice or roti to call it dinner. Coconut milk’s sweetness, along with spicy ginger and serrano chile, balances the sharp bite of the hearty greens, and a big squeeze of lime juice at the end adds a nice tang that brings all of the curry’s flavors together.
What is the best substitute for snapper?
Snapper is a white flaky fish with a firm texture and a mild, slightly sweet flavor. Halibut, cod, or grouper are all good substitutes if you can’t get snapper.
Notes from the Food & Wine Test Kitchen
Make sure to pat the fish skin very dry with paper towels. Any moisture will cause the skin to steam rather than crisp up.
Suggested pairing
Pair this lusciously spiced snapper with a complex, stony, volcanic white, such as Skouras Wild Ferment Assyrtiko.
This recipe was developed by Sue Zemanick; the text was written by Sheela Prakash.
