Mango Chutney Yellowtail

Mango Chutney Yellowtail over Coconut Lime Rice and Steamed Broccoli

Mango Chutney Yellowtail over Coconut Lime Rice and Steamed Broccoli

Serves 2
Ingredients

For the Fish

  • 2 filets of Yellowtail, room temperature (other fish such as snapper will also work for this recipe)
  • 2 TBSP coconut oil
  • 2 TBSP lime juice
  • 1 TBSP fresh ginger
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper 
  • 1/2 tsp salt
  • 1/4 tsp pepper                                                              For the Chutney:
  • 1 cup chopped mango
  • 2 TBSP red onion
  • 2 TBSP chopped garlic
  • 1 TBSP fresh ginger
  • 1 TBSP apple cider vinegar
  • 1 TBSP coconut sugar
  • 3 prunes 

Serve over coconut lime rice and broccoli.   Cook rice according to directions but use light coconut milk instead of water.   Add juice of half a lime and a squirt of Sriracha.   Steam the broccoli and add the juice of the other half of the lime and a tsp or two of EVOO.


Directions

  1.  Mix together coconut oil through black pepper and then spread over top of fish filets on a broil pan.  Note: allow fish to come just to room temperature from the fridge prior to cooking, but do not leave out longer. 
  2. Place under low broiler for 8 minutes.  
  3. For the chutney, add remaining ingredients in a small food processor or blender and mix until prunes are chopped into small pieces.  
  4. Place filet over rice and top with chutney.  Add side of broccoli. 
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