Mahi Mahi with a Pear and Jalapeno Chutney
Elevate your seafood game with this vibrant and flavor-packed Mahi Mahi with a Pear and Jalapeno Chutney. Perfectly pan-seared Mahi Mahi fillets are seasoned to perfection, creating a golden, tender dish that melts in your mouth. The star of the recipe is the sweet and spicy chutney, crafted with ripe pears, minced jalapeno, red onion, and warming spices like cinnamon and ginger. Simmered with apple cider vinegar and a touch of brown sugar, this chutney strikes the perfect balance of tangy, sweet, and fiery flavor. Garnish with fresh cilantro for a pop of color and serve alongside rice or steamed veggies for a wholesome, restaurant-quality meal. This recipe is ideal for seafood lovers looking to add a unique, gourmet twist to their dinner table!
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Recipe Information
Ingredients
- 4 pieces Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Pears (ripe, diced)
- 0.5 cup Red onion (finely chopped)
- 1 piece Jalapeno (seeded and minced)
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 1 tablespoon Butter
- 2 tablespoons Fresh cilantro (chopped, optional garnish)
Instructions
Pat the Mahi Mahi fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Mahi Mahi fillets and cook for about 4-5 minutes per side, or until the fish is golden and flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, heat 1 tablespoon of olive oil and add the butter. Once melted, add the chopped red onion and sauté for 2-3 minutes, or until softened.
Add the diced pears, minced jalapeno, brown sugar, apple cider vinegar, ground cinnamon, and ground ginger to the skillet. Stir well to combine.
Reduce the heat to low and allow the chutney to simmer for 12-15 minutes, stirring occasionally, until the pears are soft and the mixture has thickened slightly.
Taste the chutney and adjust the seasoning with more sugar or vinegar if necessary, depending on your preference for sweetness or acidity.
To serve, spoon the pear and jalapeno chutney over the cooked Mahi Mahi fillets. Garnish with freshly chopped cilantro, if desired.
Serve immediately with your choice of sides, such as steamed vegetables or rice.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 48.9 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 4420 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
