Jerk Tilapia with Mango Chutney and Sweet Potatoes

Ingredients:

2 fillet of fish, any white fish will work
1 large sweet potato, peeled
1 large mango, peeled and diced
1/2 cup of pre-made mango chutney or make your own *see below*
Smart balance cooking spray
1 tsp celery salt
2 tsp paprika
1 tsp cumin
1 tsp cayenne pepper
2 tsp black pepper

Instructions:
Preheat oven to 350.

Wash fish and season with celery salt, paprika, cumin, cayenne pepper, and black pepper. Place in lightly greased baking dish. Bake until flaky, about 10 minutes.

Slice sweet potato in medallion sized pieces. Place in a pot of water and bring to a boil. Cook until just barely tender. Set aside.

Mix chutney and sliced mango together in a bowl.

Place sweet potatoes on plate, top with fish, and then cover with mango chutney mixture.
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Homemade Mango Chutney Recipe

• Prep time: 15 minutes
• Cook time: 1 hour

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins or craisins
• 1/4 cup ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.