Spice-Crusted Tilapia with Fresh Pear Chutney

adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• 6 tilapia fillets
• 2 tsp. ground coriander seed
• 2 tsp. ground cumin 
• 2 tsp. grated lemon zest
• Coarse kosher salt and freshly ground pepper, to taste
• 2 large Bosc pears, firm but ripe, cored and finely diced
• 2 Tbs. fresh lime juice
• 2 Tbs. minced fresh cilantro
• 1 Tbs. peeled and minced fresh ginger
• 1 tsp. olive oil

Directions:

Place a sheet of foil on a baking sheet and spray with cooking spray. Mix the coriander and cumin. Press the spices into both sides of the tilapia and place tilapia on the baking sheet. Sprinkle both sides with salt and pepper. Let stand while making the chutney. 

Set your oven to broil.

In a bowl, combine the pears, lime juice, lemon zest, cilantro, ginger and chili. Season the chutney with salt and pepper.

Place the baking sheet in the oven and broil the fish about 8-10 minutes depending on the thickness of your fillet.

Transfer the fish to a platter or place on 4 warmed plates. Spoon the chutney on top and serve immediately. 

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