Mango Chutney Glazed Fish

Ingredients

MANGO CHUTNEY

• 1/4 cup vegetable oil (more or less)
• 1 cup red onion, diced
• 1 cup red bell pepper
• 1/2 cup green bell pepper (more if you choose)
• 1/2 cup orange bell pepper (more if you choose)
• 2 tablespoons minced fresh ginger
• 1-2 tablespoon minced jalapeno pepper (optional)
• 1 1/2 cups white vinegar
• 1 cup white sugar
• 3 cups mangoes, cut in 1/2-inch dice

FISH

• 2 teaspoons freshly grated gingerroot
• 2 garlic cloves, crushed
• 1/3 cup prepared mango chutney
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground turmeric
• 1 3/4 tablespoons oil
• 4 white fish fillets, cutlets
• 2/3 cup plain low-fat yogurt
• 3 tablespoons plain low-fat yogurt
• 3/4 cucumber, finely diced

Directions

1. 1

   MANGO CHUTNEY: Can be stored up 2 weeks.

2. 2

   In a saucepan, heat oil over medium-high heat until hot but not smoking.

3. 3

   Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.

4. 4

   Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.

5. 5

   Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.

6. 6

   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.

7. 7

   FISH:.

8. 8

   Combine ginger, garlic, chutney and spices well.

9. 9

   Marinate fish in mixture for at least 30 minutes.

10. 10

    Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.

11. 11

    Combine yogurt and cucumber together well.

12. 12

    Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.