GRILLED CATFISH WITH FRUIT CHUTNEY
1/3 Cup Apple cider vinegar
2 Scallions, chopped
1/2 Tbs Ginger puree
1/2 tsp Mustard
4 Tbs Light brown sugar
3 Ripe red plums, pitted and cut into 1" chunks
2 Ripe apricots, pitted and cut into 1" chunks
2 Ripe nectarines, pitted and cut into 1" chunks
4 1/4lb Catfish filets
2 tsp Extra virgin olive oil
Nonstick cooking spray
Prepare grill to medium-high heat.
Chop fruit and set aside. In a medium pot, combine cider vinegar, scallions, ginger, mustard and brown sugar. Bring mixture to boil over medium heat, stirring, until sauce just begins to form syrup (about 3-5 minutes). Stir in fruit, and reduce heat to simmer. Cook until fruit is soft and well-glazed (about 12-15 minutes). Set aside to cool while catfish grills.
Coat catfish with olive oil and paprika. Grill over medium-high heat 4-5 minutes. Turn with spatula and grill another 5 minutes or until fish flakes easily with a fork.
Place one filet on each plate, spoon generous serving of chutney along side. Serve with steamed corn on the cob, cooked brown rice, or barley.