You will need
- 4 6-oz. mahimahi fillets
- 3/4 cup coconut milk
- 1/4 cup fresh lime juice
- salt and pepper
- 1 1/4 cups diced mango
- canola oil
- 1 small red onion, minced
- 1 serrano chili, seeded and minced
- 2 tbsp. white wine
- 2 tbsp. honey
- 3 tbsp. minced cilantro
Marinate the fish in the coconut milk, lime juice, salt and pepper for up to four hours.
In a medium skillet, add a tablespoon or so of canola oil and sauté the red onion over medium heat until soft and fragrant. Add the chili and mango and sauté for 5 minutes, stirring frequently.
Preheat your grill to high.
Add the wine, honey and cilantro and cook until thickened. Season with salt and pepper to taste.
Grill mahimahi over hot grill for 4 minutes on the first side, and 3 minutes on the second side.
Spoon chutney over top of the fish to serve.
Recipe by New England Aquarium chef George Kierstead