Mango Chutney Glazed Fish

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • MANGO CHUTNEY: Can be stored up 2 weeks.
  • In a saucepan, heat oil over medium-high heat until hot but not smoking.
  • Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
  • Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
  • Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
  • Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
  • FISH:
  • Combine ginger, garlic, chutney and spices well.
  • Marinate fish in mixture for at least 30 minutes.
  • Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
  • Combine yogurt and cucumber together well.
  • Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.
Advertisement