Black SeaBass with Cranberry Mango Chutney         

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12 SeaBass fillets

2 cups fresh cranberries

2 fresh mangos (cubed)

4 TBS sugar

1 stick butter

cup fresh celantro

cup shreaded coconut

salt/black pepper

 

In medium saucepan heat cranberries, butter, and sugar over low-medium heat.  Stir frequently until cranberries begin to soften.  Then mash with spoon and set aside off heat.  Heat large non-stick pan on high heat.  Place seabass fillets in pan cooking through and turn to finish cooking- season lightly with salt and pepper.  This will take approx 3-4 minutes total.  Return saucepan to a high heat and add mangos, stir until they begin to soften.  Finally, plate seabass and top with celantro, cranberry/mango chutney and shreaded coconut. 

 

Serves four moderately hungry people

Side suggestions: mashed sweet potatoes, steamed yellow squash, and sataued spinach in garlic and oil.