Fish is easy to cook for a weeknight dinner, it is light, protein packed, and flavorful. Our Mango Chutney along with fresh chopped mangoes and mint will take your fish dinner to another level.
2 Tablespoons oil
1 lb Tilapia, each piece cut in half length-wise
1 cup Rupen's Mango Chutney
1 Champagne Mango (preferably), peeled and chopped into 1-inch cubes
1/4 cup mint leaves, roughly chopped
Salt and Pepper
Sprinkle salt on tilapia pieces and lay flat on your cutting board.
After about ten minutes, dab the fillets with paper towel to remove excess moisture. Set aside.
Pre-heat your non-stick skillet over medium heat and add a tablespoon of oil. Swirl the oil in the pan.
Place 4 pieces of the tilapia on the pan and cook for 3 minutes.
Flip, and cook the other side for an additional 3 minutes.
Remove using a fish spatula and set aside.
Meanwhile, in a small mixing bowl, empty the contents of Rupen's Mango Chutney and toss with mint and fresh mango.
Serve alongside the fish.
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