Mahi Mahi w/Jalapeno Chutney


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Servings: 4
  • 1 tablespoon grapeseed oil
  • 1⁄3 cup chopped red onion
  • 2 -3 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1⁄3 cup sugar
  • 1 -2 teaspoon lemon zest
  • 5 medium-hard pears, peeled and diced (about 2 cups)
  • 3 tablespoons chopped scallions, both white and green parts
  • 1 jalapeno, seeded and minced
  • 2 tablespoons diced red peppers
  • 2 -3 tablespoons julienned of fresh mint (optional)
  • 2 lbs mahi mahi
  • Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
  • Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
  • Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
  • Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
  • Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
  • Remove from the heat and top each serving with at least 1 Tb of the chutney.

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