Pan Seared Trout with Mint Cilantro Chutney

Monica has enliste a fantastic group of bloggers (including Dorie Greenspan on desserts!) to fill out her dinner party menu, so click over to her blog, A Life of Spice, to see more food from the book (she will have a round up of mouthwatering pics of everyone's dishes done by Monday night). There are some cocktails and appetizers (mini-Cheesecakes with tomatillo chutney!) that I really want to try.



Pan-Seared Trout with Mint-Cilantro Chutney

Julie's notes: Good substitutes for the trout are cod, snapper and tilapia.

Serve the trout with a drizzle of the Mint-Cilantro Chutney.

Serves 4
Prep/Cook time: 15 minutes

Mint-Cilantro Chutney
This is the most popular chutney in India, hands down. It can be found in many Indian-American homes, in restaurants, and now in jars on grocery store shelves. Its charm lies in how simple it is to prepare. My father always adds a little yogurt to his chutney to make it creamy and then pairs it with lamb kebabs. My mom-in-law adds a hearty dose of roasted peanuts and serves it with savory snacks; Mom adds pomegranate seeds—you get the idea—to each his own. This versatile chutney has so many uses. Thin it a little and use it as a salad dressing for a crisp green salad; use it in the consistency provided here as a spread on a baguette topped with fresh cucumber slices; or simply drizzle it on some freshly grilled fish for a fresh flavor. One word of advice here: Green chutneys have a short shelf life. Make them in small batches and make them often—they only take a few minutes but the rewards are well worth the effort (which really isn’t much).
Julie's notes: I did use the optional serrano chile with some of the seeds, but I did not use the optional dried pomegranate.

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