Mango Chutney Glazed Fish - cooking recipe

Ingredients

MANGO CHUTNEY
1/4 cup vegetable oil (more or less)
1 cup red onion, diced
1 cup red bell pepper
1/2 cup green bell pepper (more if you choose)
1/2 cup orange bell pepper (more if you choose)
2 tablespoons minced fresh ginger
1 -2 tablespoon minced jalapeno pepper (optional)
1 1/2 cups white vinegar
1 cup white sugar
3 cups mangoes, cut in 1/2-inch dice
FISH
2 teaspoons freshly grated gingerroot
2 garlic cloves, crushed
1/3 cup prepared mango chutney
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1 3/4 tablespoons oil
4 white fish fillets, cutlets
2/3 cup plain low-fat yogurt
3 tablespoons plain low-fat yogurt
3/4 cucumber, finely diced

Preparation

MANGO CHUTNEY: Can be stored up 2 weeks.
In a saucepan, heat oil over medium-high heat until hot but not smoking.
Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
Add ginger, jalapeno peppers (if using), white vinegar, white sugar and mangoes.
Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
FISH:
Combine ginger, garlic, chutney and spices well.
Marinate fish in mixture for at least 30 minutes.
Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
Combine yogurt and cucumber together well.
Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.