Tilapia with Mango-Pineapple Chutney over Jasmine Rice

I love tilapia. I love mango. I love pineapple. I love Jasmine Rice. I guess this makes for a great recipe for myself :) Sweet, but not too sweet. Savory. Delish! Let's get started!

Ingredients
* 1 tablespoon olive oil
* 1 small red onion, chopped
* 1 jalapeno, seeded and chopped
* Salt and Pepper
* 1 8-ounze can Pineapple Chunks, drained
* 2 tablespoons honey
* 2-3 Tilapia filets
* Fish Seasoning: ½ teaspoon of cumin, coriander, black pepper, and salt
* 1 ripe mango, peeled and diced
* Juice of one lime
* Handful of fresh parsley, chopped
* Handful of fresh cilantro, chopped
* Jasmine Rice

Let’s get to work! Prepare the rice according to the package’s directions (we prefer to use a rice cooker).

Mix the seasonings together and sprinkle on both sides of the Tilapia. Place the filets onto a pan greased with some olive oil. Dot butter on the Tilapia and bake at 400 F for 20 minutes or until it flakes easily.

Moving on to the chutney. In a sauce pot, sauté the onion, jalapeno, and a dash of salt and pepper in 1 tablespoon of olive oil over medium-high heat. Cook for 3 to 4 minutes. Add the pineapple, honey, and ½ cup of water, turn down the heat to medium-low and simmer for 5 minutes. To finish off the chutney, add the mango, lime, cilantro, and parsley and stir to combine. Turn the heat to warm (or low) and let it simmer until the fish is finished.

Plate, serve, and enjoy! Let's see what it looks like.
I hope you have enjoyed this recipe and that you will give it a try! Thanks for reading.