Chutney Roast Fish Recipes

Steps:

• Slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. Do not completely cook them. Drain them in a colander and rinse under cold running water to stop the cooking.
• While the potatoes are cooking, heat the oven to 400°F In a food processor (or just with a quick whisk), combine the olive oil, garlic, lemon juice, and salt and pepper; puree/whisk.
• Stir in the chutney and whisk/puree to mix.
• Place the fish steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
• Thin-slice the potatoes (peel them as well if you want at this point).
• In a shallow baking dish that can hold the fish steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. Moisten the potatoes with a little of the marinade. Top the potatoes with the fish steaks, then the rest of the marinade.
• Roast the fish in the oven for 10-15 minutes, or until the fish is just firm when pressed. The flesh should be barely opaque near the center; make a small cut to check. Remember, If the fish is cold when it goes into the oven, it could take longer to cook.
• Serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.

Steps:

• MANGO CHUTNEY: Can be stored up 2 weeks.
• In a saucepan, heat oil over medium-high heat until hot but not smoking.
• Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
• Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
• Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
• 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.
• FISH:.
• Combine ginger, garlic, chutney and spices well.
• Marinate fish in mixture for at least 30 minutes.
• Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
• Combine yogurt and cucumber together well.
• Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.

Steps:

• Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn't boil dry. Drain well.
• Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.
• Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.