Mango-Curry Tilapia

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the mango chutney, 1/4 cup of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared peas and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the curry powder 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, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked fish with the mustard seed rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped cashews. Enjoy!