basil dorado baked in phyllo with curry cream sauce:
½ cup basil leaves
2 tsp minced lemongrass
1 tsp minced scotch bonnet pepper
¼ large onion
1 tsp salt and pepper
4-7 fish pieces (7-8 oz)
1 pack thawed phyllo pastry
½ cup melted butter
1 tbsp curry powder/paste
3 cups heavy cream
¼ cup coconut milk
2 tbsp lime juice
¼ cup Mount Gay Eclipse Rum
butter and flour roux to thicken sauce
1. Make pesto by blending basil, lemon grass, pepper, half the onion, salt and pepper.
2. Spread evenly on fish, season with salt and pepper and wrap each piece in phyllo about 3 sheets thick, buttered between each sheet and finally buttered over top before baking at 325 -350 F for 6-8 minutes, until corners are browning and fish feels firm to touch.
3. In a pan, heat the remaining onion, chopped, mix in curry powder and then heavy cream and coconut milk, adding in lime juice and Mount Gay Rum to taste. When cream stats to rise, whisk in small among of roux till thickened. Remove from heat and pour over fish packets.
Cooking Term: Roux
(wikipedia) Roux (pronounced somewhat like the English word “rue”) is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
