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Serves 15
10 Each (3 Oz) Fillet of Fish
4 Tbsp Butter
5 Tbsp Mango Chutney
6 Tbsp Cilantro, chopped
1 1/4 Cups Macadamia Nut, chopped
1/2 Cup Mango Chutney, pureed (Recipe below, or premade)
Salt and Pepper, to taste
Mango Chutney:
Serves 6
6 Each Mangos, ripe, diced
1 Tspn Salt
2 Tspn Red Chili Peppers, seeded, fine chopped
1 1/4 Cups Cider Vinegar
1 1/3 Cups Brown Sugar
1 1/2 Oz Ginger Root, minced
2 Each Garlic Cloves, minced
1/2 Cup Raisins
1 Tspn Ground Cardamom
1 Tspn Ground Coriander
1/2 Tspn Ground Cumin
Pineapple Fried Wild Rice:
Serves 15
1 Oz Unsalted Butter
3/8 Cup Leek, diced
1/3 Cup Hormel Ham, diced
3/8 Cup Red Bell Pepper, diced
3/8 Cup Yellow Bell Pepper, diced
3/4 Cup Pineapple, diced
1/2 Oz Garlic, minced
3/4 Cup Golden Raisins
3/4 Cup Dried Cranberries
2 Each Sage Leaves, chopped
10 Cups Wild Rice, cooked
3/4 Cup Macadamia Nuts, diced & roasted
5 Tbsp Cilantro, chopped
Salt, to taste
Season the fish fillets with salt and pepper. Heat the butter and sear the fish fillets on both sides. Brush the fish fillets with mango chutney, mixed with cilantro, and generously coat with macadamia nuts, and bake at 325°F for 7-8 minutes. Serve with Pineapple Fried Wild Rice and top with
Buerre Blanc Sauce.
Mango Chutney:
In a large saucepan, cook the mangoes and vinegar over low heat for 10 minutes. Stir in sugar, ginger, garlic, raisins, chopped chili and salt, increase heat; bringing slowly to a boil, stirring well. Reduce heat; simmer for 30 minutes. Stir occasionally. Add macadamia nuts. Chill down in ice bath, and vacuum pack, let mature for one month before using.
Pineapple Fried Wild Rice:
Heat up the butter, sweat the leek and ham. Add the peppers and pineapple, continue sweating. Add garlic, raisins, cranberries, and sage. Add cooked wild rice, adjust seasoning, and serve sprinkled with macadamia nuts and cilantro.
Other Recipes from this Episode:
Red Curry Shrimp in Pineapple
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