INGREDIENTS:
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For your Fillets
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2 – 3 Fillets of your favorite white fish
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2 tbsp Extra Virgin Olive Oil (EVOO)
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Chutney Topping
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2 Tbsp Addy’s Party Pepper Jam
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1 Tbsp Extra Virgin Olive Oil
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2 tsp Lime Zest (1/2 of a lime)
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2 tsp Lime Juice – fresh squeezed (1/2 of a lime
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1/4 cup finely chopped red or purple onion
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1 tbsp largely chopped cilantro
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1 Stone Fruit of your choice. I like yellow peaches or mangos (remove pit and skin and chop medium)
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1 Avocado
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INSTRUCTIONS:
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Pat dry your fillets and coat all sides with Salt & Pepper - *Approximately 1 tsp of each should coat all 3 pieces of fish. Set aside.
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Pull out a skillet (cast iron preferred) for your fish and a sautés pan for your chutney.
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In the sautés pan, add your extra virgin olive oil, lime zest, lime juice, onions, stone fruit and pepper jam. Heat on high until it starts to boil, then reduce to a medium/low heat, cooking for approximately 5 minutes until it is slightly thickened. Remove from burner, set aside, add cilantro and toss.
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Heat your skillet until smoking, then reduce the heat to medium.
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Sautés your fish on all sides until slightly browned, making sure to sear the sides. *Depending on the fish's thickness, you will need to adjust your cook time. It averages approximately 2 minutes per side for a 1'“ thick piece of fish.
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Once cooked, plate your fish, topping with chutney, and finishing with fresh chopped avocado with a lime and cilantro garnish.
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Enjoy!