If I were to ever open a restaurant, this recipe would be the star of the menu. Delicately seasoned Mahi Mahi is complemented perfectly by the richly flavorful chutney and mild sauteed cabbage. The entire process take only an hour, and it is SO worth the effort!
1 tablespoon coconut oil
2 cloves Garlic, minced
1 inch Ginger Root, minced
1 small red onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
3 Mangos, chopped (don’t worry if your mangoes aren’t the sweetest — once cooked it tastes much sweeter)
Juice from 2 limes
2 tablespoons Curry Powder
1 teaspoon ground cinnamon
dash of nutmeg
dash of Red Pepper Flakes
Place all ingredients, except the fish, in a high speed blender. Blend until fully combined.
Combine the marinade with fillets in a large ziplock bag. Place in the fridge for 60 minutes.
Preheat oven to 450 degrees F, if fish is frozen; or 375 degrees F, if fish is thawed.
Grease a pan and place fish fillets on it. For frozen fish, bake for 12-20 minutes, until fish is opaque and flakes easily. For thawed fish, bake for 6 minutes, then flip and bake for additional 6 minutes.
In a large skillet, heat coconut oil over medium heat. Add garlic and ginger root and saute for a minute.
Add the onion and bell peppers and saute for a few minutes.
Add the mango and spices. Continue to saute for another 5 minutes, until everything has softened.
Turn the heat down to low.
Simmer for another 10 minutes.
Wash cabbage and discard the first few leaves. Slice it thinly.
Place a large skillet on medium heat. Add the coconut oil, and once that melts, add the cabbage.
Sprinkle with salt and pepper, and cook for 5 minutes, stirring frequently.
Arrange each plate with a bed of cabbage, then top with a fillet smothered in chutney.