Donna’s Grilled Mango Corvina in Banana Leaf, Quick Cooked Mango Chutney, Fruit & Nut Basmati Rice Pilaf, and Gourmet Tomato & Feta Salad

21 August 2016:  Hello again, Friends!  This dinner definitely has a tropical vibe and is very easy to pull together at the last minute.  With the chutney made ahead of time (and the salad, if desired), it makes the meal even faster.  You can also use prepared chutney but there is nothing like the homemade version.  Here's hoping you enjoy this as much as we did!  Cheers, Donna: 

Donna’s Grilled Mango Corvina in Banana Leaf

Ingredients:

2-1/2 pounds corvina fillet

Salt and pepper to taste

1-1/2 cups mango chutney

Large banana leaf, rinsed

Method:

Preheat grill to medium high.  Place corvina on banana leaf, sprinkle with seasonings and top with chutney to entirely cover fish.  Wrap banana leaf around fish to form a burrito style packet.  Grill for 15 - 20 minutes until fish is cooked through and flaky.  Serve immediately.

Serves 5 - 6.

Donna’s Quick Cooked Mango Chutney

Adapted from Food.com’s Mango Chutney (A Slow Cooker Easy-Peasy Method)

Ingredients:

18 cups ripe mangoes (about 12 large), peeled, pitted and chopped

3/4 cup ginger root, grated 

10 Tablespoons minced garlic

12 three inch cinnamon sticks

48 whole cloves

2 Tablespoons plus 2 teaspoons red chile powder

3 cups white vinegar

4 cups brown sugar 

Method:

Bring all ingredients in large, tall pan to boil, lower temperature to medium and cook for 15 minutes.  Ladle into sterile pint jars, seal and process in hot water bath for 15 minutes.

Makes 11 - 12 pints.

Donna’s Fruit & Nut Basmati Rice Pilaf

Ingredients:

1 cup Basmati rice, rinsed in cold water

1-1/2 cups almond milk (plain or vanilla)

Salt and pepper to taste

3 dried apricots, chopped

1/2 cup roasted pecans, chopped

Method:

Cook rice mixed with almond milk and seasonings in rice cooker as directed.  Mix with chopped fruit and nuts.  Serve immediately.

Serves 4.

Donna’s Gourmet Tomato & Feta Salad

Ingredients:

1 pound small gourmet multi-colored cherry tomatoes, chopped

4 ounces Feta cheese, cut into cubes

12 fresh basil leaves, chopped

3 Tablespoons balsamic vinaigrette

Salt and pepper to taste

Method:

Mix together all ingredients and chill until serving time.

Serves 4 - 6.

Copyright 2016.