Pecan Crusted Cobi With Peach Apple Chutney and Coconut Chili Rice

INGREDIENTS:

CHUTNEY:

2 large just ripe peaches peeled and diced into ½” pieces

1 large Fuji apple, unpeeled, diced into 12” pieces

3 T thinly sliced shallots

1 t grated fresh ginger

¼ C golden raisins

Pinch of ground cloves

3 T Olive This! Peach White Balsamic Vinegar

1 t coarse kosher salt

1/3 t ground black pepper

1 T white sugar

 

PECAN CRUSTED COBI:

4, 4 oz Cobi fish steaks patted dry and coated with a bit of olive oil just enough to coat.

1 C toasted pecans, processed to fine pieces ½ t coriander powder

½ t kosher salt + ¼ t black pepper

3 T finely chopped Italian parsley

2 to 4 T olive oil divided

 

COCONUT CHILI RICE:

1 C Jasmine Rice + 2 C water. Cook as directed. When ready add 2 T coconut oil, 1 red Thai chili, ½ T kosher salt. Blend.


METHOD:

  • Chutney: Place the diced peaches and apple in a medium sized saucepan. Add the 1 T sugar and toss. This keeps them from turning brown. Now continue to cut and prep other ingredients. Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days.
  • Fish and Rice: Combine pecan pieces, coriander, salt, and pepper, parsley and oil until a paste. Place Cobi in glass baking dish about ½ inch apart. Place the pecan mixture on top. Be generous. You can never have too many pecans! Bake in a preheated 400-degree F oven for about 12 minutes, or until opaque.
  • Serve over rice mixed as stated above.



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