Blue Eye Trevalla with Homemade Mango and Tomato Chutney

Delicate, flaky blue eye trevalla is the perfect match for a vibrant homemade mango and tomato chutney. Sweet, tangy and lightly spiced, the chutney adds warmth and colour while letting the fish shine. This dish feels special enough for entertaining, yet simple enough for a relaxed weeknight dinner.

How long will it take?

40 minutes

What’s the serving size?

What do I need?

For the Mango and Tomato Chutney

1 tbsp olive oil
1 small brown onion, finely diced
2 cloves garlic, crushed
1 tsp grated fresh ginger
1 tsp mustard seeds
1 tsp ground cumin
½ tsp ground turmeric
2 ripe mangoes, peeled and diced
2 ripe tomatoes, finely chopped
80 mL apple cider vinegar
¼ cup brown sugar
½ tsp salt
Pinch of chilli flakes

For the Blue Eye Trevalla

4 blue eye trevalla fillets, approx. 150 g each
1-2 tbsp olive oil
Salt
Freshly cracked black pepper

How do I make it?

Make chutney by heating olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Stir in garlic and ginger and cook for 1 minute until fragrant.
Add mustard seeds, cumin and turmeric, stirring for 30 seconds to release the spices. Add mango, tomato, vinegar, brown sugar and salt and bring to a gentle simmer, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until thick, glossy and jam-like. Remove from heat and set aside.
Pat blue eye fillets with paper towel to remove excess moisture and season with salt and pepper. Heat olive oil in a large frying pan over medium-high heat.
Place fillets in frying pan and cook for 3-4 minutes, then turn and cook for a further 2-3 minutes, or until just cooked through.
Serve warm chutney spooned over fish.

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