Tilapia with Fresh Cilantro Chutney

Tilapia and Chutney Recipe

Tilapia Ingredients

Yield: 2 Servings

  • 1 cup of packed, chopped fresh cilantro
  • 1 large kiwi, peeled and cubed
  • 1/4 cup unsweetened coconut milk
  • 1 large clove of garlic, peeled
  • 1 Tablespoon of chopped jalapeno chile
  • 2 6-to-7-ounce Tilapia fillets
  • Ground cumin
  • 1 Tablespoon of olive oil

Tilapia Instructions
  1. Coarsely purée the first 5 ingredients in a processor to make chutney.
  2. Season chutney with salt and pepper.
  3. Sprinkle fish with salt, pepper, and cumin.
  4. Heat oil in a medium skillet over medium heat.
  5. Sauté until just opaque in the center, about 5 minutes per side.
  6. Transfer tilapia to plates. Top with chutney.

Wine Selections
  • Martin Codax ALBARINO 2007 (Rias Baixas, Spain)
  • Chateau Ste Michelle SEMILLON 2005 (Columbia Valley, Washington State)
  • New Gewurz 2007 GEWURZTRAMINER (Healdsburg, California)