Tilapia with Sweet Potatoes

Ingredients

• 500 g tilapia fillet
• 4 Tbsp lime juice
• Salt
• white pepper
• 2 tbsp butter
• 250 g frozen peas
• 500 g Sweet potatoes
• 1 Shallot
• 1 Garlic clove
• 1 tsp curry
• 50 ml heavy cream
• 500 ml vegetable broth
• 1 large onion
• 200 g pineapple flesh
• 200 g apricots
• Salt
• ground ginger
• 1 spice clove
• a pinch nutmeg
• a pinch allspice
• 1 tbsp butter
• 100 ml vegetable broth (add more if needed)

Instructions

1. 1.

   For the chutney, cut the pineapple flesh into small pieces. Wash and pit the apricots, then chop them finely. Peel and mince the onion, sauté in butter until translucent. Add the spice clove, pineapple, and apricots; season with salt, ginger, allspice, nutmeg, and pour in vegetable broth. Simmer over low heat for about 20 minutes, stirring occasionally to prevent burning. If needed, add more broth by spoonfuls so the chutney reaches a jam-like consistency. Remove the clove and let the chutney cool slightly. Meanwhile, peel the sweet potatoes and cut them into roughly 2 cm cubes. Peel and finely mince the shallot and garlic. Sauté in 1 tsp butter until translucent, add the sweet potato cubes, sprinkle with curry, season with salt, pour in cream and half the vegetable broth, then simmer for about 20 minutes over gentle heat. Stir occasionally to avoid sticking and add a little more broth as needed. When the sweet potatoes are tender, only a small amount of liquid should remain. About halfway through cooking, melt the remaining butter in a pan. Add the peas, pour in 50 ml vegetable broth, cover, and cook for 5-7 minutes until done.

2. 2.

   Cut the Tilapia fillets into bite-sized pieces. Sauté in 1 tbsp butter, season with salt and pepper, and flavor with lime juice. Plate on warmed dishes alongside peas and sweet potatoes. Spoon a dollop of chutney over each fish portion and serve.