Saturday
October
6, 2007

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

4 Comments  |  Dairy-free, Favorites, Fish, Main Dishes, Quick

Cilantro and Kiwi? What the…?

No. Seriously. Try it. It’s amazing.

It’s like salsa. But bright green. And spicy. And slightly sweet. And delicious.

We saved the leftovers and ate it on chips the next day.

Mom… you have to make this. I know you’ll like this one.

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

Makes 2 servings. Recipe from Bon Appetit.

Ingredients
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile
2 6- to 7-ounce mahi-mahi fillets
Ground cumin
1 tablespoon extra-virgin olive oil

Directions
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Saute until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.

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  1. Daniel
    October 10, 2007
    #1 | Reply

    Sally turned me on to your site, and I’m glad she did.

    Yum!

  2. clumsy
    October 12, 2007
    #2 | Reply

    Kiwi! Wow, what an unusual component for chutney… but I totally understand how it could taste AMAZING with mahi-mahi!

    Thanks!

  3. Sarah
    April 15, 2008
    #3 | Reply

    I have a spicy cilantro chutney that would take perfectly to the addition of kiwi for that contrast you extoll! I’m making this recipe asap.

  4. Katie
    February 17, 2010
    #4 | Reply

    I know this post is old, but I just have to comment on how DELICIOUS it is.

    I made it last night for my husband’s birthday dinner, and we both loved it. I never would have thought to combine cilantro, kiwi, and jalapeño, but the taste was amazing. Plus it just looked beautiful. We used sea bass instead of mahi mahi, which we couldn’t find, but the results were still great. We’ll definitely be making it again. Thanks for the recipe!

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