Mango Chutney Glazed Fish

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 vinegar
• 1 cup sugar
• 3 cups mangoes, cut in 1/2-inch dice
• 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 fish fillets, cutlets
• 2/3 cup plain low-fat yogurt
• 3 tablespoons plain low-fat yogurt
• 3/4 cucumber, finely diced

Recipe

• 1 mango chutney: can be stored up 2 weeks.
• 2 in a saucepan, heat oil over medium-high heat until hot but not smoking.
• 3 add red onion, and cook until translucent, 4 to 5 minutes. add green, yellow and red peppers. stir for 1 minute.
• 4 add ginger, jalapeño peppers (if using), vinegar, sugar and mangoes.
• 5 simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
• 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, lamb, vegetables and pasta to name a few.
• 7 fish:.
• 8 combine ginger, garlic, chutney and spices well.
• 9 marinate fish in mixture for at least 30 minutes.
• 10 heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
• 11 combine yogurt and cucumber together well.
• 12 serve fish with yogurt and salad; & a nice sauvignon blanc or zinfandel.