This blog is meant to express my love and adventurous sense of all things related to food. It will follow me as I move and play in different parts of the world. It will be an eclectic expression of what I’m craving and what’s local and in season.
Currently I am a Peace Corps volunteer living in Fiji. I have a small, modestly appointed flat with no fancy gadgets or measuring tools in my kitchen. With lack of microwave, toaster, oven, blender or other such developed-world devices it’s just me and my imagination.
I have been running in the whole-food, clean-eating, organic scene since 2001 and now it’s time to share the love. This blog will hold info and recipes that are
- Health conscious! ( I know that’s a relative term…you’ll see ; )
- Clean – meaning no additives, dyes, boxed cake mixes, trans-fats (ewww)
- An expression of my environment…meaning local and seasonal….unless you want to cough up $6 for a shriveled, mediocre flavored plum from New Zealand I’m sticking to what’s around me.
- Mostly gluten and dairy free…yup, I’m one of those…
- Playful experimentation. It’s not just eating to survive; it’s about all facets of the eating experience – tastes, smells, sounds, colors, textures.
- Willingness to make big mistakes in the kitchen….really who cares!! It’s not always going to be Food Network perfection. For example, yesterday, I lit my plastic spoon on fire and half melted it. Oops. It’s so much more fun when you allow yourself the freedom to make mistakes!!
So here goes….my first recipe post….Ditch your fork and start eating with your hands. Cheers!
I went to my fish market and purchased a line caught trevally. It is a hearty, white fleshed fish that is a member of the Jack family. Honestly, it would not have been my first choice, but it looked good and the price was right. I let go of my plan and went with what Mother Nature was providing instead.
I quickly gathered the rest of the provisions for the mango mint chutney, hustled to the bus stand and shimmied through the door of my bus as it was pulling away barely slowing for my boarding.
I cleaned the fish, brushed off the errant fish scales from my clothes and moved onto the chutney. Cutting mangos can prove to be challenging because of the large pit inside so below is a photo of the way that I was taught. The step-by-step instructions are in the recipe directions.
The finished product for this meal was vibrant in its flavors, smooth in its textures and gratifying in its portions and health benefits.
My suggestion is to serve this with brown jasmine rice as its fragrant nature pairs excellent with the perfumed quality of the mango. There is plenty of mango chutney left over so you may enjoy polishing it off with some spicy blue corn tortilla chips.
Pan Seared White Fish with Mango Mint Chutney
Mango Mint Chutney:
2 ripe mangoes (about 1 cup), diced
1 green onion, sliced thin
2 tbsp mint, chopped fine
1 tsp cilantro, chopped fine
1 chili, minced (optional if you don’t like spicy)
pinch sea salt
2 fillets white fish
1 tsp toasted ground cumin
1 tbsp extra virgin olive oil
1 tbsp butter
2 lime wedges
Cut the cheeks off of the mango and make checkerboard like scored cuts to the skin but not through it. Turn the skin inside out and gently run the knife along the skin and remove the cut mango pieces. Add the rest of the ingredients, stir and let sit unrefrigerated while you prepare the fish.
Heat the butter and oil in a large skillet over medium-high heat. Sprinkle fish with salt, pepper and toasted cumin on both sides. Place fish in skillet skin side up on medium-high heat. Cook for 4 minutes, flip and cook for another 2-4 minutes depending on the thickness. Spoon 2 tbsp of mango mint chutney over fish and serve with lime wedges.