Flounder with Papaya Chutney

This reminds me of my mother and makes me excited for our Jamaica trip! I like the smooth and warm texture of the papaya chutney combined with the crunch from the panko bread crumbs (definitely try replacing your regular bread crumbs with panko bread crumbs... they rule).

1 lb flounder (abt 6 fillets, 2 per person and then leftovers for lunch!)
2 C (or more) panko bread crumbs
1/4 tsp cumin
1 small papaya, peeled and seeded
1/2 red onion
1 handful fresh cilantro
1 inch ginger finely minced
1-2 cloves garlic
1 TBSP lime juice
Squirt of Siracha (added to your spicy desires)
Olive oil
Salt/pep

Make the chutney a day ahead so all the flavors and juices settle. In your food processor add the papaya, red onion, cilantro, garlic, lime juice, ginger and Siracha. Pulse chop until chunky. Transfer to a pan over medium heat, add 1/2 C of water and simmer on low for about an hour or until everything is soft. Put in container, add some salt/pep and refrigerate over night or up to 3 days.

When the chutney is ready, mix the panko bread crumbs with the cumin, dredge the fish in the breadcrumbs and pan fry. You can season the fish with Old Bay seasoning before you dredge it if you would like.

Serve the salsa on top. You can serve this with anything you have. Rice with soy sauce is very nice or if you're watching your figure serve it over watercress. You could also do both!