This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...
- 1⁄2 cup chopped tomato
- 1 cup roasted cashews, coarsely chopped
- 1⁄2 cup diced red onion
- 2 garlic cloves, chopped
- 1 teaspoon chopped fresh ginger
- 5 jalapenos, seeded and diced (jalapenos can vary in size, use your judgement, if the ones you find are gigantic, use 2 or 3, I use)
- 1⁄2 cup fresh cilantro, chopped
- 1 teaspoon kosher salt (adjust to your preference, I would use less if you are using regular table salt)
- 1⁄4 cup olive oil (light tasting not extra virgin)
- 8 dover sole fillets
- 1 tablespoon ginger-garlic paste (I generally just run ginger and garlic over my microplane)
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon red indian chili powder, to taste
- 1 teaspoon ground roasted cumin
- 1 teaspoon kosher salt
- 1 -2 tablespoon olive oil (light tasting not extra virgin)
- For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
- Rinse fillets and pat dry-- make sure they are not slippery at all.
- Preheat oven to 375°F.
- Put olive oil in the bottom of a baking dish, tilt to coat bottom.
- Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
- Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
- Place fillet rolls seam side down in the oiled dish.
- Bake in preheated oven.
- Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
- Serves 4- 8, depending on the size of your fillets- we serve 2 per person.