Peach Chutney & Steelhead Trout

I couldn't resist buying fresh Steelhead Trout filets, while at my market on Saturday morning.  They were such a beautiful color, and I like to prepare them very simply-- salt & pepper, seared and roasted in olive oil. It's a technique I learned from Ina Garten, and it never fails to produce moist fish in a short amount of time.  I was suddenly inspired to make a peach chutney, because I have several jars of peach jam that I made last summer.  I found a recipe for peach chutney on Epicurious, and I was thrilled that I had all of the ingredients on hand-- well, except for fresh peaches.  I figured that I would improvise, and reduce the amount of sugar in the original recipe.  I didn't photograph how I made the chutney, because I was a) very hungry b) wasn't sure how the chutney would turn out because c) I had never made a chutney before!

The ingredients I used were: thinly sliced onion, diced red pepper, diced jalapeno, fresh minced ginger, minced garlic, brown sugar, apple cider vinegar, kosher salt & peach jam (fresh peaches would have been nice).  I cooked this for about 15 minutes and let it simmer until it thickened.  I could not stop tasting it, it was so delicious!  So, I quickly wrote down the recipe (which is at the bottom of this post) and grabbed the camera.

The fish took about 4 minutes to sear, and about 4 minutes to roast at 450F.  I also roasted some asparagus, and boiled some potatoes.

I have so much fresh chives that are thriving in our backyard! 

This dinner was ready in about 30 minutes, with the chutney taking the most time to make.

VERDICT: My son (who has moved back home with us), my husband and I both loved the chutney.  I can't wait to make more of this-- in fact, I might make a huge batch and (using a water bath canner), I might store this along with my homemade jams that I like to make.  The chutney has flavors of ginger that comes through, balanced with a little jalapeno (I think I could have easily used two jalapenos), with a little bit of sweetness.   This chutney would be excellent with a roasted pork tenderloin, and that's exactly what I'll do later on this week.

Before you leave this post-- I am going to announce that I am having a giveaway on my blog.  The lovely folks at CSN Stores contacted me about a giveaway.  I am going to give you the details on what the prize will be, on my next posted recipe.  I think you will like it!  I have been wanting to do a giveaway to my lovely and very loyal readers, for some time.  I love your comments and the friendships that I have made in the last 1 1/2 years since I first started this blog.  To enter, it's very simple.  I'd like to you to visit one of CSN's many wonderful shopping websites to view their selection of "Kids Bedding". Please leave a comment and tell me which bedding set you'd most like to buy for your family, or if it was gift for anyone else.  You might want to visit another one of their websites "Cookware.com", which I have come to love.

I am going to give y'all a second change to increase the odds of your winning. That will come with my second recipe post, sometime this week. I will announce the winner next Sunday, April 25th.  Thank you, CSN for this opportunity to promote your fabulous products, and to reward my loyal followers.

Good luck!