 | | Directions |
- To make the chutney, heat 2 tablespoons of olive oil in a saucepan over medium heat.
- Add the onion and shallots and cook until soft, approximately 4-5 minutes.
- Add minced ginger and cook one more minute.
- Remove from the heat and stir in lime juice, peel and mustard.
- Add the mango and madarine oranges.
- Toss gently to coat and set aside while cooking the fish.
- Heat the grill to medium.
- Place each fillet on a piece of foil.
- Sprinkle with olive oil and season with a little cracked pepper.
- Top each fillet with 2-3 sprigs of dill and 3-4 slices of lemon.
- Seal the foil over the top of the fillets and place the packets directly on the grill.
- Grill for approximately 10-15 minutes, check for doneness. The fish should flake easily with a fork.
- Serve with chutney over the top or as a side.
- The chutney can be re-warmed if desired.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: grill, aluminum foil, medium mixing bowl, medium sauce pan
Servings: 4
|  | | Ingredients | | | |
| - | | CHUTNEY: |
| - | | 2 tablespoons olive oil |
| - | | 1/4 cup onion - chopped |
| - | | 2 shallots - chopped |
| - | | 1 tablespoon ginger - fresh and minced |
| - | | 2 tablespoons lime juice - fresh squeezed |
| - | | 1 teaspoon Dijon mustard - zested |
| - | | 1/2 lime |
| - | | 1 mango - diced |
| - | | 1 can mandarin oranges - small can - drained |
| - | | COD: |
| - | | 2 pounds cod fillets |
| - | | olive oil |
| - | | pepper -to taste |
| - | | dill - fresh sprigs |
| - | | 1/2 lemon - sliced into rings |
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