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Pan-Seared Mahi-Mahi With Apple-Pear Chutney

Pan-Seared Mahi-Mahi With Apple-Pear Chutney 4.000

Julia Ewan - The Washington Post

Dec 31, 2008

Here, firm-fleshed fish takes kindly to chutney with fall-winter flavors.


Servings: 4
Ingredients
  • For the fish
  • 4 mahi-mahi fillets (about 4 ounces each; may substitute sustainable red snapper fillets)
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • For the chutney
  • 1 tablespoon unsalted butter (may substitute vegan margarine, such as Earth Balance, or canola oil)
  • 1 Bosc pear, peeled, cored and cut in 1/2-inch dice
  • 1 small firm apple (such as Granny Smith), peeled, cored and cut in 1/2-inch slices
  • 1/4 cup finely chopped white onion
  • 1 medium clove garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dried cranberries
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • Salt
  • Freshly ground black pepper

Directions

For the fish: Use paper towels to pat the fish fillets dry.

Combine the chili powder, salt and pepper in a small bowl. Press the mixture onto both sides of the fillets.

For the chutney: Heat the butter in a large, heavy skillet over medium heat. Add the pear and apple (about 1 3/4 cups total), onion and garlic; cook for 5 to 7 minutes, stirring occasionally, until the mixture has slightly softened.

Add the vinegar, lemon juice, honey, cranberries, cinnamon, nutmeg, allspice and ginger, stirring to combine. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes, until the chutney has darkened in color and is fragrant; season with salt and pepper to taste. Remove from the heat and let stand while you cook the fish.

Heat the oil in a separate large skillet (preferably not cast-iron) over medium-high heat. Add the mahi-mahi fillets and cook for 8 to 10 minutes total (turning halfway through) or until the fish is just barely opaque when cut at the thickest point. The outside should be browned with caramelized spices.

Divide among individual plates; serve with a few tablespoons of the chutney alongside.

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Recipe Source

From "1000 Gluten-Free Recipes," by Carol Fenster (Wiley, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 236


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 49mg 16%

Sodium: 219mg 9%

Total Carbohydrates: 18g 6%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 24g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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