Caribbean fish with pineapple chutney

Ingredients for 2 servings:

• 2 tbsp oil, neutral
• 1 medium-sized red onion(s), finely diced
• 2 small red bell peppers, finely diced
• 1 tbsp ginger root, grated
• 1 chili pepper(s), red, pitted and finely chopped
• 1 clove(s) garlic, crushed
• 50 ml brown rum
• ½ pineapple
• 100 g brown sugar
• 1 lime(s)
• ½ bunch coriander leaves
• 2 portions of firm fish fillet(s), e.g. Mahi Mahi, Snapper or Swordfish
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a casserole dish, add the onions, bell peppers, chili, ginger, and garlic, and sauté for about 4 minutes. Season with salt. Deglaze with rum and reduce (this goes quickly). Add the pineapple, sugar, and lime juice, and bring to a boil. Simmer for about 15 minutes, until the liquid thickens. Remove from the heat and let cool until the fish is ready. Roughly chop the coriander. Clean the fish, season with salt and pepper, and fry on both sides in a little oil in a non-stick pan. Cooking time depends on the fish and the thickness of the fillet. Mix the coriander into the chutney. Serve the fish with chutney. We eat it with rice.