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.
Easy & very good. Made to recipe using halibut. Served with saffron rice & steamed spinach.
I found the pineapple chutney too sweet.
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!
Outstanding recipe!!! It is worth a special occasion I will be making it again soon. & I served this with Cilantro Rice with black beans, both my husband & I ate it up.
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.
