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1
To make the tomato chutney: In a 2-qt saucepan, combine the tomatoes, onions, peppers, vinegar, honey, ginger, garlic, mustard seeds and red pepper.
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2
Bring to a boil, then lower the heat and simmer uncovered for 1 hour, stirring frequently.
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3
Allow to cold.
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4
To make the yogurt sauce: In a small bowl, whisk together the vinegar and mustard.
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5
Stir in the yogurt and chives.
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6
Refrigeratetill ready to use.
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7
To make the salad: Rinse the fish in cool water.
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8
If necessary, remove any membranes.
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9
Place the fish in a large frying pan.
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10
Add in the lemon juice, bay leaf and cool water to cover.
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11
Bring to a boil, reduce the heat to medium, cover the pan and simmer the fish till it flakes when tested with a fork, about 8 to 10 min.
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12
Throw away the bay leaf.
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13
Cold slightly, then remove the fish with a slotted spoon.
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14
Separate it into large chunks, place in a large bowl and refrigeratefor 1 hour.
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15
In a c., whisk together the oil, stock and vinegar.
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16
Drizzle half over the butterfish.
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17
Toss to combine.
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18
In a large bowl, combine the cabbage and cucumbers.
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19
Toss with the remaining dressing.
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20
Divide the mix among serving plates.
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21
Top with the fish.
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22
Serve with the tomato chutney and the yogurt sauce.
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23
This recipe yields 4 servings.
