This easy mahi-mahi with cilantro chutney and turmeric rice is a warm, cozy, Indian-inspired dinner: coriander-baked fish, a fresh cilantro-mint chutney and golden rice with peas.
Last night, I created something on the spur of the moment, and it came out ridiculously delicious. I just used whatever I had handy and voilà! Mahi-Mahi with Cilantro Chutney and Turmeric Rice! It's a simple, Indian-inspired dinner that's warm, cozy and so easy to make.
The recipe
Add all the ingredients except the frozen peas to a medium pot over medium-high heat and bring to a boil.
Add the frozen peas and stir once. Reduce the heat and simmer, covered, for or until the liquid is absorbed.
Add the chutney ingredients to a food processor and blend until well combined.
Preheat the oven to 400°F.
Brush the fish fillets with a bit of olive oil, lemon juice and coriander powder. Add freshly ground black pepper.
Bake for .
I ALWAYS squeeze more lemon juice on top of the cooked fish! SO GOOD! ENJOY!
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
9g protein per 100 calories
High protein
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Optional items not included: coriander powder and black pepper to taste. Assumes 6 oz mahi-mahi fillets and about 1 tbsp olive oil in total for the fish. The rice/quinoa blend is approximated with brown rice; chicken broth is used. Use it as a guide, not medical advice.
Rice
Step 1 of 7
Add all the ingredients except the frozen peas to a medium pot over medium-high heat and bring to a boil.
You'll need
Rice
Step 2 of 7
Add the frozen peas and stir once. Reduce the heat and simmer, covered, for or until the liquid is absorbed.
You'll need
Chutney
Step 3 of 7
Add the chutney ingredients to a food processor and blend until well combined.
You'll need
Fish
Step 4 of 7
Preheat the oven to 400°F.
Fish
Step 5 of 7
Brush the fish fillets with a bit of olive oil, lemon juice and coriander powder. Add freshly ground black pepper.
You'll need
Fish
Step 6 of 7
Bake for .
Fish
Step 7 of 7
I ALWAYS squeeze more lemon juice on top of the cooked fish! SO GOOD! ENJOY!
You'll need
Behind the recipe
I bought turmeric powder a while back with the intent of making the amazing potatoes my coworker (at my previous job) would bring in to our potlucks ← 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, and it went perfectly with the mahi-mahi. Add a bunch of fresh cilantro…and a simple cilantro chutney it is!
I used to be the pickiest eater growing up. If someone had offered 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, and my now-mature taste buds have willingly tried so many different flavors. 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 it! I have a few recipes lined up that I'm eager to try. Stay tuned.
Back to the amazingness of this dish. 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 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.
Keep cooking
The Colorful Crew newsletter
Questions & comments 3
Leave a commentI made this dish today and it really was delicious. Bright and flavorful @
I made this dish last night and wow it was so good. Family loved it!! I will definitely be making this again.
Thanks Najia!! So glad you tried and liked it. Thanks for stopping by!