This recipe uses mahimahi. We also have recipes for lots of other ocean-friendly species.

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.

Serves 4

Recipe by New England Aquarium chef George Kierstead