4 mahi-mahi fillets (or other firm white fish like halibut or snapper)
1 T. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 T. olive oil
1 T. unsalted butter
1 Bosc pear, peeled, cored & cut in 1/2 inch dice
1 small Granny Smith apple, peeled, cored, and cut in 1/2 inch slices
1/4 c. chopped white onion
1 clove garlic, minced
2 T. cider vinegar
1 T. lemon juice
1 T. honey
1 T. dried cranberries
1/8 tsp. each cinnamon, nutmeg. allspice, and ginger
Salt & black pepper
Instructions
Use paper towels to pat fish dry. Combine chili powder, 1/4 tsp. salt, and 1/4 tsp. pepper in small bowl. Press mixture onto both sides of fish fillets.
Heat 1 T. butter in large heavy skillet over medium heat. Add the pear and apple (about 1-3/4 c. total), onion, and garlic; cook 5-7 minutes stirring occasionally until softened. Add the vinegar, lemon juice, honey, cranberries, and spices, stirring to combine. Reduce heat to medium-low, and cook stirring occasionally for 10 minutes until chutney has darkened in color and is fragrant. Season with salt and pepper to taste. Remove from heat and let stand while you cook the fish.
Heat 1 T. oil in a clean large skillet (preferably NOT cast iron) over medium-high. Add the fish and cook for 8-10 minutes total, turning once half way through. Fish should be just barely opaque when cut at thickest point. The outside should be browned with caramelized spices.
Divide among individual plates; serve with a few tablespoons of chutney alongside.
Note from Dad written across top of recipe-
This would be good with halibut, orange roughy, etc. Mahi Mahi is perfect, too. Good meal for Kenz in the future.
Originally Submitted
12/28/2009
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