This is actually a repeat of what I made 3 nights earlier. It was so delicious I decided to serve it for friends Saturday night. You start by making a compound butter with curry, parsley, garlic, onion powder, dash of paprika, tumeric and cumin, salt and pepper. Dry the fish and spread the butter across the top. Baking in a foil pouch with a splash of chicken broth for 20 min...perfection. I served this with steamed baby carrots with dill, basmati rice made with half chicken broth and a spring mix salad with candied pecans, cranberries, shredded carrot and feta...dressed with olive oil, brown sugar, mustard, sesame oil and pepper.
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