This chutney is so good you’ll want to eat it plain! It also tastes good as a topping for grilled chicken breast or any other firm, white fish, such as bass or shark. Make extra and keep in the refrigerator for up to one week to use as a topping on leftovers. (According to Elizabeth, it’s also rich in vitamin C, vitamin A, folic acid, and iron!)
2 cups red onion, finely chopped or minced
2 firm mangos, peeled, pitted, and cubed
1 cup tomato, chopped
3 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
2 limes, juiced
3 tablespoons orange juice
1/4 cup vermouth
3 tablespoons brown sugar
3 tablespoons rice wine vinegar
4 (6-ounce) thick halibut fillets
olive oil cooking spray
fresh-ground black pepper
1) To make chutney: Spray a large nonstick skillet with cooking spray, heat over medium heat. Add onions and saute for 5 minutes, stirring occasionally. Add mango, tomato, ginger, and garlic and cook until heated through, about 7 minutes. Stir in lime juice, orange juice, vermouth, brown sugar, and vinegar. Bring to a gentle boil, reduce heat, and simmer for 15 minutes. Set aside.
2) Heat grill. Spray fish with olive oil spray and sprinkle with salt and pepper. Grill for 3 to 5 minutes a side, or until fish is flaky and no longer transparent throughout.
3) Top each serving of fish with 1/2 cup of chutney. Makes 4 servings.
Nutritional Analysis per serving: 364 Calories; 11 percent fat (4.64 grams); <1 gram saturated fat; 43 percent protein; 46 percent carbohydrate; 4.4 grams fiber.