MANGO CHUTNEY GLAZED FISH
They have told me that this is very good! I don't like or eat mangoes and I don't love fish, so this a combination of recipes and experiments from the kitchen and the whole kitchen staff and other staff members, that are my guinea pigs! Didn't allow for cooking time for chutney since that should be made ahead of time.
Provided by Manami
Categories Whitefish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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, jalapeño 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.
Nutrition Facts : Calories 630, Fat 22.6, SaturatedFat 3.5, Cholesterol 64.8, Sodium 116, Carbohydrate 84.9, Fiber 4.8, Sugar 76.3, Protein 22.4
MANGO GLAZE FOR FISH, CHICKEN, OR PORK
Steps:
- Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
MANGO CHUTNEY
Steps:
- Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
- In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
- In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
HEALTHY FISH TACOS WITH MANGO SALSA
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Provided by David3141
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g
MANGO CHUTNEY
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
Steps:
- 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
- SERVING SUGGESTION: Chutney Butter
- Serve with grilled or barbecued chicken parts.
- Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
- Makes 1/4 cup (50 mL).
MANGO CHUTNEY BAKED FETA WITH LENTILS
Pack in three of your 5-a-day with a baked feta and lentil salad, using mango chutney as a glaze for the cheese. An easy veggie supper for two
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.
- Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
- Cook the lentils in the microwave according to pack instructions. Toss the lentils with the cucumber and tomatoes. Divide between two plates and top with the feta, a drizzle of the yogurt dressing and any remaining herbs.
Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 4.2 milligram of sodium
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
Steps:
- In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
- Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
MANGO CHUTNEY
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
Steps:
- Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
- Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
FRESH HAM WITH MANGO CHUTNEY GLAZE
Make and share this Fresh Ham With Mango Chutney Glaze recipe from Food.com.
Provided by threeovens
Categories Ham
Time 5h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes.
- Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
- Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
- Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.
Nutrition Facts : Calories 783.8, Fat 29, SaturatedFat 9.2, Cholesterol 235.9, Sodium 7073.4, Carbohydrate 19.8, Fiber 2.3, Sugar 1.6, Protein 104.6
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.
EASY MANGO CHUTNEY
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
- Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.
More about "mango chutney glazed fish food"
10 BEST MANGO CHUTNEY FISH RECIPES - YUMMLY
From yummly.com
MANGO CHUTNEY CHICKEN RECIPE - THE DARING GOURMET
From daringgourmet.com
MANGO CHUTNEY GLAZED SALMON — THE FROM SCRATCH BODY
MANGO KUCHELA (CHUTNEY) RECIPE - TODAY.COM
From today.com
GARLIC AND MANGO GLAZED SALMON | MY CURATED TASTES
From mycuratedtastes.com
MANGO GLAZED TANDOORI HADDOCK MEAL KIT DELIVERY
From makegoodfood.ca
MANGO CHUTNEY (AUTHENTIC AND EASY RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
MANGO CHUTNEY - RECIPES, PARTY FOOD, COOKING GUIDES ...
From delish.com
CHUTNEY GLAZED COD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
WORLD BEST FILLET COOKING RECIPES : MANGO CHUTNEY GLAZED FISH
From worldbestfilletrecipes.blogspot.com
MANGO CHUTNEY-GLAZED YELLOWTAIL WITH AVOCADO SALSA ...
From blueapron.com
MANGO CHUTNEY FRIED HALLOUMI & SWEET POTATO DAL
From chloescookbook.co.uk
MANGO CHUTNEY SALMON - RICARDO
From ricardocuisine.com
MANGO CHUTNEY MAHI-MAHI RECIPE - HOME CHEF
From homechef.com
MANGO CHUTNEY GLAZED GAMMON + BOMBAY POTATOES – FIVE ...
From fivedinners.com
CHUTNEY-GLAZED HAM RECIPE | MYRECIPES
From myrecipes.com
SPICY MANGO CHUTNEY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
10 BEST MANGO CHUTNEY BEEF RECIPES | YUMMLY
From yummly.com
GRILLED MAHI MAHI WITH MANGO CHUTNEY | PRIMAL PALATE ...
From primalpalate.com
SUPER SIMPLE MANGO CHUTNEY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MANGO CHUTNEY GLAZED FISH RECIPE - FOOD NEWS
From foodnewsnews.com
EASY MANGO CHUTNEY RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SWEET AND STICKY MANGO CHUTNEY CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
MANGOCHUTNEYGLAZEDFISH BEST RECIPES
From recipesforweb.com
MANGO CHUTNEY OVER BROILED TILAPIA - MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
MANGO CHUTNEY GLAZED RIBS - SID'S SEA PALM COOKING
From sidsseapalmcooking.com
FRESH MANGO CHUTNEY RECIPE - EATINGWELL
From eatingwell.com
MANGO CHUTNEY GLAZED FISH BEST RECIPES
From recipesforweb.com
CHUTNEY-GLAZED CHICKEN RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
MANGO CHUTNEY AND BACON GRILLED CHEESE | EVIL SHENANIGANS
From evilshenanigans.com
MANGO CHUTNEY | RICARDO
From ricardocuisine.com
MANGO CHUTNEY GLAZED FISH RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST MANGO CHUTNEY FISH RECIPES - YUMMLY
From yummly.co.uk
GRILLED PORK TENDERLOIN WITH MANGO GINGER CHUTNEY GLAZE ...
From grillgirl.com
MANGO CHUTNEY RECIPES FOR FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love