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Pan-Seared White Fish With Tomato Curry
4 servings
This is a version of an Iraqi national dish called masgoof , with a flavorful sauce that elevates mild fish. Serve with basmati rice. Adapted from "Zov: Recipes and Memories From the Heart," by Zov Karamardian (self-published, 2005).
Four 6-ounce mild white fish fillets with skin, center cut, such as halibut or striped bass, about 1 inch thick
1 teaspoon salt, plus additional for seasoning the fillets
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
2 small onions, thinly sliced
2 to 3 tablespoons mild red Indian curry paste*
2 tablespoons minced garlic
6 Roma tomatoes, peeled, seeded and coarsely chopped
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