Sea bass with mango chutney

Recipe Thursday presents fish with a tropical flavor because it’s mango season here in Tokyo. Tod invented this recipe two years ago and we’ve been making variations on it ever since.
Sea Bass with Mango Chutney
serves 4
4 sea bass (suzuki) fillets
1 onion, minced
2 small mangoes, chopped
1.5 cups (300 g) pineapple, chopped
1 inch (3 cm) fresh ginger, grated
1/2 red bell pepper, chopped
2 teaspoons green peppercorns in liquid
2.5 cups water
In wide saucepan, bring 1 cup water to boil. Add onion and ginger. Reduce heat and simmer 10 minutes. Add mango and pineapple and simmer for 15 minutes, adding water as necessary to keep the sauce wet. Add red pepper, then lay the fish fillets on top. Cook until the fish is flaky, turning once. Toss in peppercorns and serve.
Variations: leave the pineapple out; substitute toasted pinenuts for peppercorns; substitute snow peas for red pepper; increase red pepper. For a drier sauce, sautee the vegetables and fruit instead of cooking in water.