Does this even count as a recipe?
This was born after a long day working, and going to school. I.e. this is something that goes from start to table in 15 minutes. Probably less if you hustled but I had no hurry in me after the day I’d had.
Sunday night I ended up going to bed at 8 pm (that’s right 8 pm!) because I had a pounding headache. Which meant I had to get up at 5 am to finish up my homework so after I got home at 9pm it had been a long 14 hours.
Needless to say trying to come up with a creative dish was not happening.
Instead I focused on quickness, trying to build flavor in as little time as possible. I just wanted dinner on the table ASAP and I wanted to be eating it now.
As I write this I’m on my lunch and let me just interject a quick side note. Today’s lunch is the leftover buffalo chicken quesadillas and oh my gosh these things are good! If you haven’t looked at that post go do it, seriously, do it now. You’re missing out.
But back to the actual post, if you don’t have something in this recipe, skip it entirely or sub something else. The only super important ingredient you need (other than the fish) is mango chutney, that’s the ultimate one, otherwise adjust/add/subtract with whatever’s on hand.
I even served it with couscous because one, I needed to use it and I’m out of jasmine rice *gasp* and two, it cooks in 6 minutes making this dinner even quicker.
And if you’re like me and have no dinner energy? Make this; you’ll be surprised at how quickly it hits the table and how good it tastes.
- 1/2 - 3/4lb mahi mahi (or other firm white firm)
- 1/2 cumin
- 1/2 teaspoon tumeric
- 1/2 teaspoon Madras curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne (optional)
- Salt, to taste
- 1/4 cup hot mango chutney
- 1 Tbsp diced cilantro, optional, throw in with whatever grain you decide to use or use as a garnish on top of the fish after it's done cooking.
- Combine cumin through salt. Sprinkle rub on both sides of fish and pat in. *Whatever grain you decide to serve with this (couscous, rice, quinoa, etc.) throw any extra rub in with the cooking liquid to season the grain.
- Preheat grill to medium (or in my case I used a covered grill pan over medium high heat). Grill fish for 3 minutes. Glaze top with mango chutney and flip and cook for an additional 3 minutes. Glaze top, flip and cook for 1 minute then flip again and cook for another minute or until fish is done (you'll glaze each side twice for a total of four times).
- Give the top of the fish one last glaze and serve with a grain (toss in some diced cilantro too) and either a vegetable or salad.
See how simple? See how easy? Yep, which is why I asked if I should even classify this as a recipe. But I’m posting it anyway because the savory yet sweet mango glaze was perfect on top of the fish (although I do wish the hot chutney was actually, well, hot).
Honestly we ended up eating broccoli with it which wasn’t exactly the best matched side dish. Why? Because I had a frozen bag in my freezer that only took 8 minutes in the microwave, that’s how low my energy was.
I may have a new obsession because I loved this chutney, look for more recipes using it to come soon (especially since it’s now sitting in my fridge and I need to use it up!). Luckily though, opened chutney will keep in the fridge for months and it’s not a super expensive item for the amount you use.