Blackened Cilantro Mahi

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First things first, dear friends!

Yeah, that just happened. What beautiful colors! Gosh, I just love (and I mean love) Northern California.

I'm so excited to share this recipe with you: Blackened Cilantro Mahi Mahi. It features some of this spicy deliciousness:

Johar's Original reached out a few weeks ago asking if I'd like to try this Hot Cilantro Chutney. Um, YES! I love Indian flavors and spiciness, so it was a no-brainer. Full disclosure: I received this product for free, but my honest opinions are my always.

Evan and I have been trying to eat more fish. Well, Evan is completely game, and I'm the one who needs convincing. But I'm trying...I'm really trying!

Oy. I really need to learn to use my camera in low lighting.

I decided to include the chutney in a marinade for mahi mahi. I kept it simple, and it turned out to be amazing! The flavors weren't overwhelming but complemented the fish rather nicely. And the spice? Oooh, this Hot Cilantro Chutney is hot!

Blackened Cilantro Mahi Mahi
Source: The Granola Chronicles Original

2 tablespoons Johar's Original Hot Cilantro Chutney
1/4 cup orange juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 mahi mahi fillets 

In a small bowl whisk together the first five ingredients (through pepper). Pour half the mixture into a shallow dish. Lay fillets in dish and pour the remaining marinade over top. Cover and let the fish absorb the flavors for about an hour in the refrigerator.

When ready to eat, heat a large nonstick skillet over medium-high heat. Cook until the fish is opaque just past the middle, then flip. Cook for a few more minutes until fish is flaky.

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