Mahi-Mahi With Fresh Cilantro Chutney |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is from the October 2007 issue of Bon Appetit. It is so simple and quick to make and absolutely delicious! I would make the chutney while the fish cooks. (I also skipped the jalapeno, but if you like spice, by all means keep it!) Ingredients:
2 (6 -7 ounce) mahi mahi fillets |
ground cumin |
salt |
pepper |
1 tablespoon extra virgin olive oil |
1 cup packed chopped fresh cilantro |
1 large kiwi, peeled, cubed |
1/4 cup canned unsweetened coconut milk |
1 large garlic clove |
2 teaspoons chopped jalapeno chile |
Directions:
1. Season the fish fillets with the cumin, salt and pepper on both sides.
2. Heat oil in medium skillet over medium heat.
3. Add fish. Saute until just opaque in center, about 5 minutes per side.
4. Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
5. Transfer fillets to plates, top with chutney.
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