Cod Mangolade Preparation Time: 25 minutes | Cooking Time: 25 minutes 2 tablespoons plain flour 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 cod steaks (700g) 1/4 cup mango chutney 1/4 cup thick-cut marmalade 2 teaspoons coarse-grain mustard 2 teaspoons bottled grated horseradish 50g butter 1/2 cup mango puree 1 tablespoon finely chopped fresh mint leaves 1/2 teaspoon ground nutmeg

Combine flour, salt and pepper on a plate. Toss fish in seasoned flour, shake off excess.

Combine chutney, marmalade, mustard and horseradish in medium bowl, cover; refrigerate.

Melt butter in large heavy-based frying pan; cook fish about 5 minutes on each side. Set aside; keep warm.

Add mango puree, mint and nutmeg to same pan, stir into pan juices; bring to a boil. Return fish to pan, cover; cook until heated through.

Serve fish with mango and mint puree, accompanied by refrigerated chutney mixture (mangolade).

SERVES 4

TIP: If you prefer, use halibut or turbot instead of cod.

SERVING SUGGESTION: This dish can be served with mashed potato, spiced with 1/2 teaspoon Angostura bitters, and lime wedges.