RECIPE PIRATES POINT SEARED LIONFISH WITH TROPICAL FRUIT CHUTNEY

Ingredients

• 6oz Lionfish fillets, seared with salt and pepper, cooked until just done
• 4 cups Tropical fruit
• 1 cup Apples - peeled, med diced and soaked in acidulated water
• 1 cup Yellow onion, medium dice
• 1 teaspoon Garlic, minced
• 1 tablespoon Sesame oil
• 2 tablespoon Vegetable oil
• 2 tablespoon Salt
• 1 tablespoon Curry powder
• ½ teaspoon Ground ginger
• ¼ teaspoon Allspice
• ½ teaspoon Tumeric
• ¼ teaspoon Chinese five spice
• 2 teaspoon Coriander
• 1 tablespoon Cardamom
• ¼ teaspoon Cayenne
• ½ teaspoon Paprika
• 2 cups Apple juice
• 1 ½ cup Pineapple juice
• 3 oz Rice vinegar
• 2 oz Mirin
• 3 oz Honey
• As needed Whitewash

Directions

1. Saute the onion and garlic over medium heat with the salt until cooked but not coloured.
2. Add all of the spices and toast them, add the apple juice, pineapple juice, vinegar mirin and honey and bring to a boil.
3. Thicken with the whitewash to the consistency of jelly.
4. Let cool to room temperature, and add the apples and tropical fruit.
5. Cut each filet in half, top with some of the chutney, stack the other piece on top and re-top with more of the chutney...enjoy!