Tonight I am sharing with you a simple and delicious creation… Mahi Mahi with Peach and Mango Chutney. Usually I end up cooking fish for one person, me. Mr. Picky himself is still being stubborn with the creatures of the sea. Lucky for me he had a work function tonight and I had great cooking vibes going as I bounced around the kitchen, making this dish up as I went along.
Mahi Mahi with Peach and Mango Chutney
Mahi Mahi fillet (thawed)
1 small peach, diced
¼ cup mango, diced
Heat olive oil over medium heat and add Mahi fillet. Cook for 3 minutes and flip. Add diced peach and mango over top and surrounding the fish, squeeze half a lemon in the pan, then cover and cook for an additional 5-6 minutes. I did stir and rotate the fruit around the fish and on top during these last 5-6 minutes. Cook until no longer iridescent and the fish flakes easily with a fork.
One serving is about 200 calories with 25 grams of protein, 27 grams of carbs and 2 grams of fat.
You can easily double or triple the chutney topping by increasing the amount of peach and mango…. hopefully you don’t have to eat your fish alone ;) Now, I was starving after a vigorous spinning class, but I couldn’t down this fish fast enough! I served it with a side of garlic seasoned basmati brown rice and broccoli, and squeezed the rest of the lemon over my entire plate. This is a great recipe for summer, especially with the first Georgia peaches popping up in stores!