Tired of fried bream filets and french fries with cole slaw (yes I know, who would ever get tired of that)?

The following recipe has a few folks talking about a healthy way of preparing fish.

A strawberry chutney is perfect for changing things up.

For the chutney, chop a cup of strawberries, ¼ cup green onions, ½ of an jalapeño without the seeds, 1 teaspoon orange zest, ¼ teaspoon freshly ground ginger, salt, pepper, and lemon juice to bring it together and spoon that on top of the prepared, seasoned and cooked fish.

Begin with prepared bream, cleaned, scaled and filleted.

Roll the bream filets in melted butter and roll in Panko crispy bread crumbs. Sprinkle a Cajun seasoning on the breaded filets for added flavor. Heat a sauté pan containing butter, olive oil, or our choice coconut oil. Paneé the filets for about one minute on each side. If thicker filets are used, the time may need to be longer.

Serve with the chutney, and a side of seasoned slaw. 

Don’t worry about leftovers: There won’t be any.