Mango Chutney-Glazed Yellowtail with Avocado Salsa & Cilantro Red Rice Salad

Step 1

1 Cook the rice Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. If desired, remove the tough strings from the snow peas. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Peel and small dice the orange. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced avocado, diced orange, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Step 3

3 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the snow peas and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

Step 4

4 Cook & glaze the fish Once the rice has cooked about 20 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish, then add the mango chutney (carefully, as the liquid may splatter), 3 tablespoons of water, and butter. Cook 3 to 4 minutes, frequently spooning the glaze over the fish, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 5

5 Finish the rice & serve your dish To the pot of cooked rice, add the cooked vegetables and cilantro sauce; season with salt and pepper. Stir to combine. Serve the glazed fish (including any glaze from the pan) with the finished rice. Top the fish with the avocado salsa. Serve the remaining lime wedges on the side. Enjoy!

Step 6

1 Cook the rice Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 7

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. If desired, remove the tough strings from the snow peas. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Peel and small dice the orange. Quarter the lime. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced avocado, diced orange, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Step 8

3 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the snow peas and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

Step 9

4 Cook & glaze the fish Once the rice has cooked about 20 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish, then add the mango chutney (carefully, as the liquid may splatter), 3 tablespoons of water, and butter. Cook 3 to 4 minutes, frequently spooning the glaze over the fish, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 10

5 Finish the rice & serve your dish To the pot of cooked rice, add the cooked vegetables and cilantro sauce; season with salt and pepper. Stir to combine. Serve the glazed fish (including any glaze from the pan) with the finished rice. Top the fish with the avocado salsa. Serve the remaining lime wedges on the side. Enjoy!