Haddock with Tomato-Jalapeño Chutney

For the chutney

• 1 tbsp CRISCO® Vegetable Oil 15 mL
• ½ cup celery, finely chopped 125 mL
• ½ cup onion, finely chopped 125 mL
• 1 garlic clove, minced --
• 1 cup water 250 mL
• 2 tbsp tomato paste 30 mL
• 2 jalapeños, finely chopped --
• salt (to taste)

For the haddock

• 4 to 6 haddock filets
• 1 cup cornmeal 250 mL
• ¼ cup Crisco® Vegetable Oil 65 mL
• salt (to taste)
• ground white pepper (to taste)

for the chutney

1. Heat CRISCO® Vegetable Oil in saucepan over medium heat. Stir in onion, celery, garlic, and jalapeños. Cook 5 minutes or until tender, stirring often.
2. Add water and tomato paste. Mix well. Simmer 5 to 10 minutes until texture thickens. Serve with the haddock.

for the haddock

1. Heat a non stick frying pan over medium-high heat, adding enough CRISCO® Vegetable Oil to reach a depth of 1/8 of an inch.
2. Season the haddock filets with salt and pepper and dredge in the cornmeal. Fry the haddock on both sides, about 3- 4 minutes per side until golden brown and firm to the touch. Serve with the chutney and your favourite side dish.