Pan-Seared Cod with Mango Curry Sauce and Chutney

Ingredients:

• Chutney

  • 1/2 Cup Cilantro

  • 1/4 Yellow Spanish Onion

  • 2 Large Cloves Garlic

  • 1/2 Cup Canola Oil

  • 1/2 a Lemon's Juice

  • 1/2 tsp. Sugar

  • Salt and Pepper to taste

• Mango Curry Sauce

  • 1 Mango

  • 2 tsp. Sugar

  • 1/2 a Lemon's Juice

  • 1/2 tsp. Curry Powder

  • Salt and Pepper to taste

• White Cod Fish

  • 1 Pound White Cod, sliced into 6-8 equal filets

  • 1/4 tsp. Ground Coriander per filet

  • 1/4 tsp. Garam Masala per filet

  • 1/4 tsp. Cumin per filet

Steps:

Chutney

1. Roughly chop the Cilantro, Garlic, and Spanish Onion and place them all in a food processor.

   
   

2. Add the Canola Oil, Lemon Juice, and Sugar to the food processor and blend all of the ingredients until the Chutney is nearly complete (Complete is when all of the ingredients are finely chopped, but not chopped to the point of being a paste.)

   
   

3. Add the Salt and Pepper to the Chutney and finish blending in the food processor. Move the Chutney to a separate dish once complete.

   
   

4. Place your now complete Chutney in the fridge to chill.

Mango Curry Sauce

1. Roughly cut your Mango and deskin it. Place all of the fruit into a food processor.

   
   

2. Add the Sugar, Lemon Juice, and Curry Powder to the food processor.

   
   

3. Blend the ingredients until it nearly becomes a puree.

   
   

4. Add Salt and Pepper to taste and move the now complete Mango Curry Sauce to a separate dish.

   
   

5. Place the sauce in the fridge to chill.

White Cod Fish

1. Pre-heat a non-stick pan over medium-low heat.

   
   

2. Place your Cod filets onto a cutting board and arrange them evenly.

   
   

3. Lightly dust each filet, on both sides, with the Coriander, Garam Masala, and Cumin.

   
   

4. Place the now dry-rubbed Cod filets into the hot pan (no oil or butter needed) and cook them for 2 to 3 minutes on each side (depending on how thick they are), or until they are no longer translucent in the middle.

   
   

5. Remove your Mango Curry Sauce and Chutney from the fridge. Place a dollop of the Mango Curry Sauce on a place and place the cooked Cod on top of it.

   
   

6. Top the entire dish with a dollop of Chutney, spread over the fish.

Enjoy!