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Mango Chutney-Glazed Yellowtail

with Avocado Salsa & Cilantro Red Rice Salad

40 MIN

+$7.50/serving 4 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.
CLICK FOR RECIPE CARD

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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Sustainably Sourced Yellowtail Fillets
1 cup Red Rice Blend
1 Avocado
1 Lime
½ lb Grape Tomatoes
1 Navel Orange
½ lb Snow Peas
¼ cup Mango Chutney
½ cup Cilantro Sauce
2 oz Salted Butter
1 Shallot
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

step-by-step

instructions

Cook Along

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.

3 Cook the vegetables

In a large 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 the spice blend. 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), 1/4 cup 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.

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 finished rice topped with the glazed fish (including any glaze from the pan) and avocado salsa. Serve the remaining lime wedges on the side. Enjoy!