Mahi-Mahi With Fresh Cilantro Chutney

"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!)"
 
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Ready In:
15mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Season the fish fillets with the cumin, salt and pepper on both sides.
  • Heat oil in medium skillet over medium heat.
  • Add fish. Saute until just opaque in center, about 5 minutes per side.
  • Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
  • Transfer fillets to plates, top with chutney.

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RECIPE SUBMITTED BY

Well, I live on the beautiful island of Puerto Rico. I am not Puerto Rican, but I have been living here for about 7 years, which is long enough to make me thoroughly confused as to what my own culture is. My husband is actually not Puerto Rican but half Costa Rican, so now our family is even more culture shocked. We make the most of it. Passions? Hobbies? It's hard to chose which ranks over the other, so I will say it is a tie, but cooking/baking and photography are at the top of my "hobbies" list. It's funny because I never went to school for either, which many are surprised to learn that, since my dedication to both hobbies as yeilded some pretty cool results. Amazing what you can learn from books! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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