Spicy Chutney and Sauteed Mahi Mahi Recipe

If you’re looking for more great Mahi Mahi recipes, then be sure to check out my Blackened Mahi Mahi Tacos Recipe.

Spicy Chutney and Sauteed Mahi Mahi Recipe
Cook this full flavored sauteed mahi mahi recipe with spicy jalapeño and plum chutney.
For the Cous Cous:
  • 3 vine ripe tomatoes cut into wedges
  • 1 red onion cut into wedges
  • 3 tablespoons of olive oil
  • 3 cups of water
  • 2 cups of Mediterranean cous cous
  • juice of 2 limes
  • ¼ cup of chopped fresh cilantro
  • Kosher salt and fresh cracked pepper to taste
For the Chutney:
  • 2 thinly sliced jalapeño
  • 5 to 6 sliced plums
  • ¼ sliced red onion
  • 1 tablespoon of olive oil
  • 2 cups od red wine vinegar
  • 2 cups of sugar
For the Mahi Mahi:
  • two 8 ounce fillets of mahi mahi
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
  1. Cous Cous: On a sheet pan lined with parchment lined with parchment paper, spread out the tomatoes and onions. Drizzle on olive oil and sprinkle on salt and pepper and place in the oven on 425° for 15 to 20 minutes. Once cooked remove from the oven and place in a large bowl. Next, in a large pot bring 3 cups of water to a boil and pour in cous cous and immediately turn the heat off and put the lid on and let stand for 15 minutes. Once the cous cous is cooked, place in the bowl with the roasted veggies along with lime juice, cilantro, salt and pepper and mix thoroughly. Set to the side.
  2. Chutney: In a large pot on high heat, add in olive oil, plums, jalapeño's and plums until caramelized. Once brown, add in vinegar and sugar and cook on high heat until it becomes very thick. Once thick, keep warm and set aside.
  3. Mahi: Season the mahi on all sides with salt and pepper and place in a very hot saute pan with olive oil and caramelize on both sides. Once the fish is cooked through, remove from the pan and set aside.
  4. To Plate: Lay down the cous cous, place the fish on top and pour on the chutney.

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