Got your attention! This dish sure got mine! It all started with a conversation with my mom as she was considering adding coconut to her fish that evening. At first, I dismissed her idea, then I realized if Coconut shrimp was so good, why not use it to make a delicious fish dish? Why not indeed!
As the idea’s formed, I began my research on the web, looking at hundreds of recipes. I alternated between my cupboards to see what ingredients I already had and taking notes in my book. A few hours later, I had a plan for an exciting dinner and a grocery list.
I’ve never made chutney before, and not even sure if I’ve ever tried it. However, a spicy and sweet Mango Chutney to compliment the Coconut Curry Halibut was beginning to make sense. I made the chutney first as it takes at least 30 minutes to cook down, and I knew the fish would be a quick cook. I made Pineapple Stir Fry to complete this healthy and exotic meal that was pleasing to the eye and the taste buds.
Recipe yields approximately 3 cups cooked
Ingredients for Chutney
1 TBS EVOO (or other mild oil)
2 TBS fresh ginger diced
1 jalapeno seeded, pith removed and diced
1 medium red onion chopped (about 1 cup)
2 ripe but still firm Mangos, peeled and roughly chopped (about 2 cups total)
1/2 cup of Apple Cider Vinegar
1/2 cup each of Orange juice and pineapple juice equaling 1 cup (or just orange or pineapple to total 1 cup liquid)
2 TBS Curry powder
1/2 cup brown sugar
Pinch of sea salt
In a medium sauce pan, heat EVOO on med high heat. Add ginger stirring frequently to flavor the oil. After about 1 minute, add jalapeno and saute 1 minute more. Add onion and sweat until it becomes tender. Add Mangos. In a small bowl, combine Apple Cider Vinegar, 1 cup of juice, sugar, salt and curry powder. Add to Mango mixture, bring to a low boil for about 30-45 minutes stirring frequently. When mixture begins to thicken, mash with a potato masher a few times still leaving chutney chunky. Set aside and keep warm until ready to serve with Coconut Curry fish.
Ingredients for fish:
4 Halibut filets or other fish of choice (about 4-5 oz each)
1 1/2 cup shredded coconut
1 1/2 cup flour
2 TBS Curry powder
1 TBS ground ginger
1 tsp each fresh ground salt and pepper
2 egg whites plus a splash of water mixed
Preheat oven to 350. Rinse and dry fish. Set up your coating station, 2 plates and 1 shallow bowl. On one plate combine flour, Curry, Ginger salt and pepper. In the shallow bowl, mix 2 egg whites and enough water to thin eggs a little. On the 2nd plate, place the coconut. First coat fillet with flour mixture, then egg mixture, and finally pressing gently both sides with the coconut. Repeat with remaining fillets. Place coated fillets on a baking sheet and bake about 17 minutes or until fish is opaque and flakes easily. Serve with Mango Chutney.