I took the chutney out of the fridge about an hour before dinner to let it warm up to room temperature. Cooked the basmati according to package directions (although I burned it quite a bit) and tilapia was simply baked--seasoned with S&P, baked at 400 for 10 min. The great thing about tilapia is that it is not fishy and has very little flavor, so it's a great canvas for sauces and salsas. Unfortunately, the chutney is so bold that it probably good have used a bit of a stronger tasting fish. Next time we're thinking salmon.Accompanying the fish was skillet-roasted spiced okra, a recipe from Kevin Gillespie of Top Chef and Woodfire Grill fame. (heart him!) This was my first time cooking okra, inspired by the bounty at the farmer's market last weekend. A note on okra: I swear it must be related to the cactus family. I googled and wikipedia'ed it, and it's not, but...OUCH. Seriously, be careful handling this stuff. They has tiny little prickly hairs all over that freaking hurt when you pick, wash, and prepare them. Pat also noticed the stickers during dinner, but I think maybe I was still recovering from the okra-induced hand pain and didn't notice. That said, the veggie dish was delish! Apparently, okra can get slimy, but this did not at all. Don't skip the lemon juice spritzing at the end...it adds some brightness to otherwise very earthy flavors.
Dinner as a whole was pretty good and well-spiced. Lots of bold flavors, which makes up (maybe?) for all the times I've under-seasoned dinner. I do recommend trying out the okra dish, but maybe wear gloves?
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