blackened fish with mango or peach chutney

Sssspicy! It looks time consuming but it comes together quickly

chutney: ( I often double this)
2.5 cm minced ginger
1 small red chili (not necessaryif you add a little garlic red chili sauce)
1 clove garlic, crushed
1 lime, zest and juice
1 pinch ground cinnamon
1 pinch ground coriander (I've never had this in my cupboard, so it's never been added)
225 g brown sugar (I always have to look up the conversion..a cup?)
225 ml cider vinegar
3 mangoes, peeled and diced..or 1 can of canned peaches
oil for frying

fish rub: ( I double this too to make sure I have enough)
3 tsp cayenne pepper
1 tsp mustard powder
1 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
1 tsp celery salt
1 pinch dried thyme
1 tsp white pepper
4 halibut, or Mahi Mahi or other white meaty fish like that

For the chutney, gently fry the ginger, chili, garlic and lime zest until soft. Add the cinnamon, coriander, sugar, vinegar, mango/peach. Bring to a boil and simmer for atleast 40 min. until it thickens to a jammy consistency. Remove from heat and leave to cool.
For the fish, mix all of the ingredients except the fish together in a bowl. Press the fish into the mixture on both sides, shake off excess or don't if you want more spice. Dry fry fish in a hot pan for a few minutes on each side until fish is cooked. Serve with chutney on top, lime wedges and wild rice if you want.

Chocolate Chip Pecan Pie

Just in time for Christmas...

3 eggs, slightly beaten
1 1/4 C corn syrup
1/8 tsp salt
1 tsp vanilla
1/2 C sugar
1/2 C pecans
6 oz. chocolate chips
1 unbaked 9 in. pie shell

combine eggs, corn syrup, salt, vanilla and sugar; mix well. Stir in pecans and choc. chips. Pour into pie shell. Bake in a 375 degree oven about 55 min. or until it's set. Cool. yummy with whipped cream