Last night, I created something at the spur of the moment and it came out ridiculously delicious. I just used whatever I had handy and voila! Mahi-Mahi with Cilantro Chutney and Turmeric Rice!
I bought turmeric powder a while back with the intent to make these amazing potatoes my coworker (at my previous job) would bring in to our pot lucks ← which I have yet to make by the way. Procrastinator of the YEAR (past 2 years) over here! I used some of the turmeric to make the Indian inspired rice in this dish. I also had a lot of coriander powder that I hadn’t even touched yet. It went perfectly with the Mahi-Mahi. A bunch of fresh cilantro…and a simple cilantro chutney it is!
I used to be the pickiest eater growing up. If someone would have given me $500 to try an Indian inspired dish…I would have been like NO here’s your $500 back, I’m not trying THAT.
Fast forward several years later, my now mature tastebuds have willingly tried so many different flavors and tastes. I love me some warm cozy Indian food every now and then especially now that the air is getting chilly. Warm, cozy Indian food in my tummy now please! I’ve never tried cooking anything Indian at home but I’m soooo excited to attempt making some! I have a few recipes lined up that I’m eager to try. Stay tuned.
Back to this amazing-ness of a dish over here. Nom. Nom. Nom. Nom. Nom! The combination of all these flavors is just…well, heavenly! And really, this was oh so easy to make…definitely a repeat-me-again-next-week kind of a recipe. We all know I have plenty of turmeric and coriander powder in my pantry! 🙂
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials
- Rice (I used Rice Select Royal Blend with Red Quinoa) - 1 cup
- Chicken or Veggie Broth - 2 cups
- Ground Turmeric - ½ tsp
- Garlic Salt - ¼ tsp
- Frozen Peas - ½ cup
- Olive Oil - ½ tsp
- Cilantro - 1 cup
- Ginger - ½ inch slice
- Mint - 2 tbsp
- Cumin - ½ tsp
- Lemon - 1, juiced
- Olive Oil - 1 tbsp
- Garlic - 1 clove, peeled
- Mahi-Mahi - 4 filets.
- Coriander Powder - to taste.
- Black Pepper - to taste.
- Olive Oil - to taste.
- Lemon - 1, juiced.
- Add all ingredients except the frozen peas to a medium pot, over medium high heat and bring to a boil.
- Add frozen peas, stir once. Reduce heat and simmer covered for 20 minutes or until water is absorbed.
- Add chutney ingredients to food processor and blend until well combined.
- Preheat oven to 400 degrees F.
- Brush fish filets with a bit of olive oil, lemon juice and coriander powder. Add freshly grounded black pepper.
- Bake for 10-12 minutes.
- I ALWAYS squeeze more lemon juice on top of cooked fish! SO GOOD! ENJOY!
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