Curry-Chutney Snapper

Ingredients

• 2 teaspoons curry powder 
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons cilantro leaves fresh minced
• 0.3 teaspoon hot sauce 
• 24 ounce mahimahi fillets red
• 0.3 cup mango chutney 
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine 

Equipment

• frying pan

Directions

1. Combine first 3 ingredients in a shallow dish. Dredge fish in flour mixture. Melt butter in a large nonstick skillet over medium-high heat.
2. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
3. Remove from skillet; keep warm.
4. Add broth, chutney, and hot sauce to skillet; bring to a boil. Cook 1 minute, stirring constantly. Spoon sauce over fish; sprinkle with cilantro.