Gold rum has a pronounced flavor and adds a decidedly Caribbean influence to this spicy-sweet dish. The rum is aged in barrels, and through this process it takes on an amber hue and develops subtle flavors of caramel and vanilla. If you can't find gold, use white rum.
2 teaspoons canola oil
1 1/2 cups finely chopped red onion
1 cup finely chopped red bell pepper
1 tablespoon minced peeled fresh ginger
1 teaspoon minced seeded habanero pepper
1 garlic clove, minced
1 teaspoon kosher salt, divided
1/4 cup gold rum
3 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup packed brown sugar
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
6 (6-ounce) mahimahi fillets
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 teaspoon salt. Cook 4 minutes, stirring constantly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.
Wine note: Even if you usually drink only bone-dry wines, make an exception here. This sweet-hot chutney calls for a wine with a touch of sugar. Slightly off-dry Stanza 2008 Gewürztraminer ($13) from California's Monterey County (a wine region that's taking off) is full of lively white peach, spicy green apple, sweet jasmine, green herbs, and orange zest that match this tropical dish for fruit, spice, and exotic spirit. --Sara Schneider
Followed recipe exactly except that I used a bit more habanero pepper and the fish only needed 4 minutes per side in my black iron grill pan, which retains heat more than some other pans might. Flavors went together beautifully and complimented the meaty Mahimahi.
Served with jasmine rice and steamed broccoli with toasted sesame seeds.
I made the pineapple chutney with halibut instead of mahimahi. It was really delicious, although, the colors in my chutney did not turn out as bright and vivid as the chutney in the photograph. I also used jalapeno instead of habenero.
My daughter made this for me and her grandmother today for Mother's day. The only change made was that we could not find Mahi Mahi so we used Red Snapper and it was delicious. I can not wait to make it again.
The Chutney was so quick and easy to make and was wonderful. We also put it on slices of Italian bread.
This was one of the best Mother's Day I have ever had.
Using the habanero made it a little too hot for my husband, so I might use 1/2 a pepper, or substitute a jalapeno. Otherwise, this was an utterly delicious dish. I served it with a watercress salad with eggs and chive-caper vinaigrette, and some pearled garlic couscous. Wonderful!
I made this last night and it's a keeper. I found frozen mahi mahi fillets at Costco for a really good price and used those. I loved the pineapple chutney. I served it with steamed broccoli and a green salad. We're still trying to take off the few pounds we put on over the holidays--this recipe was filling and "points friendly".
Definitely good. Pineapple chutney was great although I substituted jalapeno for habanero (and didn't have any red pepper), but it was still very yummy. We also substituted tilapia for mahi b/c our grocer didn't have it at the time.
Oh my, we loved this recipe. I used Orange Roughy instead of Mahimahi because I had it, but the chutney was wonderful. It was easy to make ahead and warm up later, so definitely something that could be done mid week. By the time the fish is baked and the salad made, you've got dinner on the table in 15 minutes.
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