Mahimahi With Pineapple Chutney Recipe

Name: Mahimahi With Pineapple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 1/2 cups finely chopped red onion; 1 cup finely chopped red bell pepper; 1 tablespoon minced peeled fresh ginger; 1 teaspoon minced seeded habanero pepper; 1 garlic clove, minced; 1 teaspoon kosher salt, divided; 1/4 cup gold rum; 3 cups fresh pineapple, cut into 1/2-inch pieces; 1/2 cup packed brown sugar; 3 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro; Cooking spray; 6 (6-ounce) mahimahi fillets; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 teaspoons canola oil
1 1/2 cups finely chopped red onion
1 cup finely chopped red bell pepper
1 tablespoon minced peeled fresh ginger
1 teaspoon minced seeded habanero pepper
1 garlic clove, minced
1 teaspoon kosher salt, divided
1/4 cup gold rum
3 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup packed brown sugar
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Cooking spray
6 (6-ounce) mahimahi fillets
1/4 teaspoon freshly ground black pepper

1
Heat oil in a medium saucepan over medium-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 teaspoon salt. Cook 4 minutes, stirring constantly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
2
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.
3
Wine note: Even if you usually drink only bone-dry wines, make an exception here. This sweet-hot chutney calls for a wine with a touch of sugar. Slightly off-dry Stanza 2008 Gewurztraminer ($13) from California's Monterey County (a wine region that's taking off) is full of lively white peach, spicy green apple, sweet jasmine, green herbs, and orange zest that match this tropical dish for fruit, spice, and exotic spirit. --Sara Schneider

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 1/2 cups finely chopped red onion, 1 cup finely chopped red bell pepper, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Mahimahi With Pineapple Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahimahi With Pineapple Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions