Tilapia with Mango Chutney Sweet Potatoes

This is adapted from Jamie Oliver's Branzino & Crispy Pancetta with Mashed Sweet Potatoes from his Meals in Minutes cookbook.

TILAPIA WITH MANGO CHUTNEY SWEET POTATOES
2 sweet potatoes, peeled and cut into chunks
1 lime, halved
1/2 bunch of cilantro, chopped
2 tbsp. mango chutney (recipe below)
1 tbsp. soy sauce
1 tbsp. olive oil

4 tilapia filets

salt & pepper

zest of 1 lemon

Place sweet potatoes and lime halves in a microwave-safe dish and cover with plastic wrap.  (I used my Epicure silicone steamer.)  Microwave for about 10 minutes or until soft.  Transfer to a bowl and mix in cilantro, chutney, soy sauce, and olive oil.  You can mash everything together if you like, but I just tossed it together and kept the potatoes in chunks.
In a frying pan over medium heat, heat some oil and add the fish filets.  Season with salt, pepper, and lemon zest.  Cook until golden brown, then flip and cook until golden on the other side.  (The recipe called for pancetta as well, but I discovered that despite my love of bacon, I was not a fan of the pancetta because it was extremely salty, so I would not bother using it in this recipe.)

These sweet potatoes were delicious.  And so was the fish.  So basically this meal was awesome.

MANGO CHUTNEY
1 mango, chopped
2 tbsp. brown sugar
2 tbsp. raspberry or apple cider vinegar
2 tbsp. red onion, finely diced
juice of 1/4 lime
juice of 1/4 lemon
juice of 1/4 orange
1" slice of ginger, finely diced
1 tsp. corn syrup
1 tsp. Epicure's Spices for Chutney

Bring ingredients to a boil and then simmer for 20-30 minutes.