Caribbean Mahimahi with Banana Chutney

Jim Bathie


4 servings

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 410
Fat 4 g
Satfat 2 g
Monofat 1 g
Polyfat .5 g
Protein 29 g
Carbohydrate 65 g
Fiber 7 g
Cholesterol 85 g
Sodium 510 mg
4.8 g


2 cups water
2 cups uncooked quick-cooking brown rice
1/4 cup flaked sweetened coconut
1 cup canned red beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 pound skinless mahimahi fillets, cut into 4 pieces
1 teaspoon olive oil
1/2 cup water
2 tablespoons mango chutney
2 bananas, peeled and chopped
1 scallion, finely chopped
1 tablespoon chopped fresh cilantro


1. Preheat oven to 425�.

2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.

3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.

4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.

5. Add 1/2 cup water to pan and bake at 425� for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.

6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.