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Peel and section 2 of the oranges. Squeeze juice from remaining orange. Set aside
Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add jicama; cook and stir 3 minutes or until tender-crisp. Add mango, onion, 1/4 cup of the orange juice, vinegar, agave nectar and 1/4 teaspoon of the garam masala; cook and stir 1 minute or until sauce is slightly thickened and heated through. Remove from heat. Stir in orange sections and cilantro. Spoon chutney into bowl. Set aside
Mix pepitas, remaining 2 teaspoons garam masala and sea salt in shallow dish. Brush fish with egg white. Coat both sides evenly with pepita mixture
Heat remaining 2 tablespoons oil in large nonstick skillet on medium heat. Add fish; cook 3 to 4 minutes per side or until fish flakes easily with fork and crust is crisp and golden brown. Serve with Blood Orange Jicama Chutney
I found this spice by accident, tried it on French toast and loved it. Trying it in my beef stew tonight. Looking forward to the experience.
Dawn | March 30, 2014