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Ingredients:
Fish pieces, 7-8 oz. 1/2" thick per serving
Softened butter
Mango Chutney Sauce:
2 cup Mango chutney
3 oz. White wine
2 oz. Cider vinegar
3 oz. Brown sugar
1 oz. Sherry
1 tsp. White pepper
3 oz. Lilikoi Juice (Passion Fruit)
2 oz. Pineapple Juice
Instructions:
Brush both sides of fish with softened butter. Broil one side until half done. Turn fish over and broil other side. Place on serving dish and spoon 3 tsp. of Mango chutney sauce over the middle of each piece, sprinkle 1 1/2 tsp. chopped Macadamia nuts on top of the sauce. Add a little chopped parsley.
In blender or food processor, blend mango chutney until smooth and creamy. Place into pot and add remaining ingredients. Stir over low to moderate heat. Simmer for about 10 minutes.
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Copyright © 1999 - 2004 Lanier Publishing International
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