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

with Avocado Salsa & Cilantro Red Rice Salad

40 MIN
$17.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Here, our tender yellowtail fillets get bright, fruity flavor in two ways: a bold mango chutney-butter glaze spooned over the fish as it cooks in the pan and a topping of fresh orange and avocado salsa.

INGREDIENT IN FOCUS
The star of our glaze is mango chutney, a beloved Indian condiment that combines the sweet fruit with ginger, lemon juice, garam masala, and more.
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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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fresh
ingredients
Mango Chutney-Glazed Yellowtail with Avocado Salsa & Cilantro Red Rice Salad
Title
  • 2 Sustainably Sourced Yellowtail Fillets
  • ½ cup Red Rice Blend
  • 1 Avocado
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 4 oz Snow Peas
  • 1 Navel Orange
  • 2 Tbsps Mango Chutney
  • ¼ cup Cilantro Sauce
  • 1 Shallot
  • 1 oz Salted Butter
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
Cook the rice
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.

Prepare the ingredients
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.

Cook the vegetables
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.

Cook & glaze the fish
4 Cook & glaze the fish

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.

Finish the rice & serve your dish
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!

Tips from Home Chefs

Cook the rice
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.

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.

Prepare the ingredients
Cook the vegetables
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.

4 Cook & glaze the fish

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.

Cook & glaze the fish
Finish the rice & serve your dish
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!

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