Pan-Roasted Fish With Thai Curry Sauce

By Sunset
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2 1/2 tablespoons olive oil

3 tablespoons minced shallots

2 cloves garlic, minced

2 stalks fresh lemon grass

1 tablespoon Thai green curry paste

1 tablespoon minced fresh ginger

1/4 teaspoon turmeric

1 can (13 1/2 oz.) coconut milk

1 tablespoon Asian fish sauce

1 tablespoon sugar

1 teaspoon grated lime peel


4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried

Fresh-ground pepper

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