- 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.