[blindweightwatcher] Pan-Seared Mahi-Mahi With Apple-Pear Chutney
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Mon, 26 Jan 2009 22:20:34 -0600
Pan-Seared Mahi-Mahi With Apple-Pear Chutney
Course: Main Course
Features: Fast, Healthy
Here, firm-fleshed fish takes kindly to chutney with fall-winter flavors.
4 servings
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
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.
Recipe Source: From "1000 Gluten-Free Recipes," by Carol Fenster (Wiley,
2008).
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