The chutney is your focal point here and the most involved...so let's start there. You may not have a designated 'sauce pan' like I do, which is ok, so use a deeper saute pan and set the heat to medium. Pour in some grape seed oil or canola oil (your call, just avoid olive for this recipe) and then add in 1 cup of finely diced onion, 1.5 tbsp of minced ginger, 1 minced clove of garlic and 2 tsps of a seeded habanero pepper, minced. Let this cook over the medium heat and stir constantly. After about 3-5 minutes, you want to add in some gold rum. Now this I don't measure....I just pour....but believe me, your nostrils will be on fire if you start to pour in too much! The liquid will evaporate within a minute or less, at this point, you add the juice from 1/2 a large lime, or about 2 tbsps, and 1/2 cup brown sugar (brown sugar splenda works just fine). Lastly, you stir in the can of crushed pineapple and let it all thicken over a lower heat for another 15 minutes; you can also add in a tbsp of cilantro at the end - I do - but many people dislike this spice. Though again, in this recipe, I promise it is worth it for the overall flavor.
For the fish, there is no need to season it as you'll be pairing it with the chutney, which brings enough flavor to the dish. Simply grill the cuts of mahimahi for about five minutes per side (depending on thickness) - ours were fairly thick as you can see below. If you are a) crazy and don't like mahimahi you could potentially make this with another white fish, maybe a orange roughy, or be a hedonist and make it with chicken or pork; if you are b) unable to find decent mahimahi, see above, but know that I will reserve judgement due to your geographical issues.
Give the chutney - which should still be warm over low, low heat - one last stir and then spoon it out onto the fish.
We served it with brown jasmine rice and some edamame...mmmmm.
- Melissa
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