Mango Chutney Glazed Fish

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They have told me that this is very good! I don't like or eat mangoes and i don't love fish, so this a combination of recipes and experiments from the kitchen and the whole kitchen staff and other staff members, that are my guinea pigs! didn't allow for cooking time for chutney since that should be made ahead of time.

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Steps

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Mango chutney: can be stored up 2 weeks.

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

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Add red onion , and cook until translucent , 4 to 5 minutes.

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Add green , yellow and red peppers.

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Stir for 1 minute.

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Add ginger , jalapeo peppers , white vinegar , white sugar and mangoes.

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

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Remove from heat , and allow to cool to room temperature.

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Store in airtight container , refrigerated for up to 2 weeks.

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Yield 4 cups , can be used on chicken , pork , vegetables and pasta to name a few.

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Fish:.

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Combine ginger , garlic , chutney and spices well.

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Marinate fish in mixture for at least 30 minutes.

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Heat oil in saucepan over moderate heat.

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Cook fish 4-5 minutes on each side , or until cooked.

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Combine yogurt and cucumber together well.

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Serve fish with yogurt and salad.

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& a nice sauvignon blanc or white zinfandel.

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Ingredients

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vegetable oil, red onion, red bell pepper, green bell pepper, orange bell pepper, fresh ginger, jalapeno pepper, white vinegar, white sugar, mangoes, gingerroot, garlic cloves, mango chutney, ground coriander, ground cumin, ground turmeric, oil, white fish fillets, plain low-fat yogurt, cucumber