Mango Chutney Glazed Fish Recipe

Name: Mango Chutney Glazed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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, jalapeno peppers (if using), white vinegar, white 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, pork, 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 White Zinfandel.

711

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: MANGO CHUTNEY, 1/4 cup vegetable oil (more or less), 1 cup red onion, diced, 1 cup red bell pepper, and more.

Yes, Mango Chutney Glazed Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Chutney Glazed Fish

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