MAHI MAHI WITH A PEAR AND JALAPENO CHUTNEY
DH and I made this easy recipe from my "The New Legal Seafoods" cookbook a few nights ago. We opted to prepare the mahi mahi in our stovetop grill pan, which worked well. I halved the recipe with great success, though I only needed one pear. According to the recipe, the fruit chutney also works well with swordfish, tuna, snapper, and even pork and will keep for several days if refrigerated. However, it cautions that if you are going to save extra sauce, omit the mint until just before serving.
Provided by Dr. Jenny
Categories Healthy
Time 43m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
- Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
- Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
- Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
- Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
- Remove from the heat and top each serving with at least 1 Tb of the chutney.
Nutrition Facts : Calories 474.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 165.5, Sodium 204.6, Carbohydrate 64.7, Fiber 9.5, Sugar 46.7, Protein 43.4
NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY
Provided by Food Network
Time 43m
Yield about 24 ounces
Number Of Ingredients 9
Steps:
- Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.
JALAPENO-PEAR CHUTNEY
With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
PEACH-JALAPEñO CHUTNEY
Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer.
Provided by Susie D
Categories Chutneys
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and pit all peaches.
- Medium dice 3 peaches and place in bowl and set aside.
- Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
- Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
- Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.
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