Love and Olive Oil

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

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.

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

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. I have never seen Mahi Mahi for sale around here. Is there another type of fish that could be substituted in its place? The recipe sounds interesting and I would like to try it.

  2. 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!

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


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


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