MAHI-MAHI WITH FRESH CILANTRO CHUTNEY
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Quick & Easy Low Cal Coconut Jalapeño Cilantro Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
- *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
FRESH CILANTRO CHUTNEY
Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
- Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.
VELVET CHICKEN SATAYS WITH FRESH CILANTRO CHUTNEY
Categories Chicken Herb Poultry Bake Cocktail Party Low Fat Low Cal New Year's Eve Mint Curry Bon Appétit
Yield Makes 16
Number Of Ingredients 18
Steps:
- For chutney:
- Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper.(Can be made 1 day ahead. Cover and chill.)
- For chicken:
- Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours.
- Preheat oven to 350°F. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney.
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