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Mahi-Mahi With Fresh Cilantro Chutney

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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!)”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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