Believe it or not Fish and Fruit is a great fresh tasting summertime meal combination. I often see a lot of fish recipes with fruit relish toppings which are all cold and not cooked. Because of my allergies I had to tweak these recipes and create chutney to top my simple fish with. This recipe works best on white fishes like tilapia and sea bass and have even used it as a topping for plain grilled chicken.

4 pieces of Fresh Tilapia Fillets

1 tsp. extra virgin olive oil

Kosher Salt & Fresh ground black pepper

For Chutney:

1 small red onion, sliced thin

2 tsp. olive oil

1 garlic, minced

2 peaches, diced into cubes

2 nectarines diced into cubes

¼ cup orange juice

¼ cup sweet white wine (like a Moscato)

Fresh salt and pepper to taste

Lemon wedges for garnish

In a frying pan on med-high heat your olive oil.  Sprinkle both sides of your tilapia generously with salt and pepper. Add the fish one piece at a time into the hot olive oil and cook your fish about 3-4 minutes on each side. Or until fish is cooked. Remove to platter and set aside.

In the same frying pan, add the olive oil for the chutney and heat on med high. Using a wooden spoon scrape up any cooked bits that are on the bottom of the pan and mix into the oil. Add the sliced onions and sauté for 4-5 minutes until onions have cooked. Add the garlic mix with onions and sauté for another 30 seconds and then add the diced peaches and nectarines. Mix and sauté  everything for about 4 minutes then add the orange juice and white wine. Let the mixture cook down until the juices have mostly evaporated and thickened with the fruit, about another 4-5 minutes.

Remove from flame and season with salt and pepper to taste. Serve on top of freshly grilled tilapia.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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