We had Mindy and her clan over for dinner last night. We have dinner together at least once or twice each week (it's a leftover reflex from the deployment days). I have to be on my A-game because if I slip a little Mindy will end up cooking everything (which is not as bad as it sounds!). So last night we made Mahi Mahi with Fresh Cilantro Chutney (Bon Appetit, October 2007). There was really nothing special about the mahi - seasoned with adobo (it really called for s&p, but the Puerto Ricanness runs deep!) and some cumin - but the awesome part was the chutney. It was used as liberally as chimichurri and it was just so flavorful, I'm sure Mindy can back me up.
ingredients ::
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk*
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chili
preparation::
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper.
(photo snatched from epicurious.com)
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