Tilapia with Fresh Cilantro Chutney

Tilapia and Chutney Recipe

Chef Bernard Henry shares this recipe for Tilapia with Fresh Cilantro Chutney. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

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)