Mahi Mahi With A Pear And Jalapeno Chutney Recipes

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MAHI MAHI WITH A PEAR AND JALAPENO CHUTNEY



Mahi Mahi With a Pear and Jalapeno Chutney image

DH and I made this easy recipe from my "The New Legal Seafoods" cookbook a few nights ago. We opted to prepare the mahi mahi in our stovetop grill pan, which worked well. I halved the recipe with great success, though I only needed one pear. According to the recipe, the fruit chutney also works well with swordfish, tuna, snapper, and even pork and will keep for several days if refrigerated. However, it cautions that if you are going to save extra sauce, omit the mint until just before serving.

Provided by Dr. Jenny

Categories     Healthy

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 474.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 165.5, Sodium 204.6, Carbohydrate 64.7, Fiber 9.5, Sugar 46.7, Protein 43.4

MAHI MAHI Y MANGO SALSA



Mahi Mahi y Mango Salsa image

A sweet and tangy topping for blackened mahi mahi.

Provided by bheher

Categories     Seafood     Fish     Mahi Mahi

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
¼ cup diced onion
3 tablespoons brown sugar
1 mango, diced
½ (15 ounce) can pineapple chunks, drained
¼ cup red wine
2 tablespoons olive oil
4 (4 ounce) mahi mahi steaks
salt and ground black pepper to taste
¼ cup blackening seasoning

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
  • Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g

MAHI-MAHI WITH FRESH CILANTRO CHUTNEY



Mahi-Mahi with Fresh Cilantro Chutney image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Herb     Quick & Easy     Low Cal     Coconut     Jalapeño     Cilantro     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

JALAPENO-PEAR CHUTNEY



Jalapeno-Pear Chutney image

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 9

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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