Cod with Mango Chutney and Asparagus

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  • 4 (6-8 ounce) cod fillets, or other flaky white fish
  • 1 (12 ounce) jar spicy mango chutney*, divided
  • 1 (1 pound) bunch asparagus, trimmed
  • 1 mango, peeled, pitted, cut into wedges
  • Salt and freshly ground black pepper


Place fillets in a shallow dish and season with salt and pepper.
Pour chutney over fish, reserving 2 tablespoons.
Cover and refrigerate for 1-2 hours.
Meanwhile, bring a large pot of salted water to a boil.
Heat broiler to high and place rack in upper third of oven.
Place fish on a broiler-safe baking dish and broil, basting with reserved chutney, for 5-7 minutes, or until just cooked through.
Place asparagus in boiling water and cook for 2-3 minutes, until bright green and tender but still crisp.
Drain well, arrange on a platter and season with salt and pepper.
Place fish over asparagus and garnish with mango wedges.

*If substituting mild chutney, avoid those labeled 'sweet chutney."

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