Spray a sauté pan with non-stick cooking spray and heat over a medium-high flame. Brush cod loins with olive oil and roll in Panko Bread Crumbs and season with a little salt and pepper. Pan sauté in prepared pan cooking one first side about 2 minutes. Turn and continue cooking for another 2-3 minutes or until fish is opaque. To plate spread a small amount of Sarabella's Wicked Sweet Chutney* on plate then drizzle on top of fish. Garnish with some chopped green onions.
*Sarabella's Wicked Sweet Chutney is a bottled Sarabella's Southern Sauces. It is a deliciously wicked sauce perfect with pork, venison, quail, dove, duck, turkey, fish, shrimp and the list goes on! Visit www.sarabellas.com for recipe ideas and where to purchase.
Questions? Email Julie Levanway.
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