INGREDIENTS
4 sea bass skinless fillets
Flour for dusting
1/2 cup bottled chipotle pepper sauce, (such as Tabasco brand)
1 1/2 cups finely crushed corn chips
1 (15 oz.) can of mangos in syrup
1 piece cinnamon stick (2 inches)
6 whole cloves
1 TBSP. white vinegar
2 large jalapeno peppers, seeded and diced
4 buttered, toasted Kaiser rolls
2 cups shredded green lettuce
Pinch of salt
DIRECTIONS
Pat fish dry.
Dust fillets with flour; shake off excess.
Coat with chipotle pepper sauce and dredge in corn chip crumbs.
Refrigerate at least 15 minutes
Drain mangos and cut into chunks.
Add mango and the next 5 ingredients to saucepan; cook over medium-low heat, stirring 5 to 7 minutes. Remove spices.
Preheat oven to 375 degrees.
Bake fillets for 10 to 12 minutes or until fish flakes easily and coating is crunchy.
Serve fish on rolls with lettuce and chutney.
Serves 4.
