Potato Crusted Cod Loins with Pineapple Peach Chutney

 

A simple yet delectable meal sure to make your taste buds sing!

Ingredients:

1 egg, beaten
1 cup instant mashed potato flakes, seasoned with salt & pepper
1 cup flour
Paprika
Kosher salt
Black pepper

 

For Fish:

Captain's cut cod loins are used here, though any firm white fish would substitute

Season fish with salt and pepper and paprika
Dredge loin tops in flour, then egg, then potato flakes
Place on non-stick baking sheet (or preferably lined with Silpat)
Bake at 350 until crust has browned, approximately 20 to 30

For Chutney:

Melt approximately 1 tablespoon unsalted butter in a saute pan
Add 1/4 to 1/2 a Vidalia onion, a pinch of salt, and sweat until onions are nearly translucent
Finely chop hot pepper (Cowhorn Cayenne, Jalapeno, or other hot pepper) and add to pan
Cut fresh pineapple and nectarine to small, bite-sized pieces and add to pan
As juices begin to release, add approximately 2 teaspoons brown sugar (or brown sugar Splenda)
Toss and simmer lightly until fruit is softened
Adjust salt to taste
Serve warm over baked fish

For Asparagus:

In a glass or ceramic pie pan, toss asparagus with olive oil (to coat), salt and pepper
Slice one clove of garlic and toss in pan
Roast at 350 degrees for about 20 minutes, or until asparagus is a tender al dente