Recipe information
Yield
2 Servings
Ingredients
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
Need to make a substitution?
Preparation
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. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.