Tilapia with Fresh Cilantro Chutney
Yield: 2 servings
Ingredients:
*1 cup (packed) chopped fresh cilantro
*1 large kiwi, peeled, cubed
*¼ cup unsweetened coconut milk
*1 large clove garlic, peeled
*1 tbsp chopped jalapeno chile
* 2 6-to 7-ounce tilapia fillets
*Ground cumin
*1 tbsp olive oil
Method:
* Coarsely purée first 5 ingredients in processor.
* Season chutney with salt and pepper.
*Sprinkle fish with salt, pepper, and cumin.
*Heat oil in medium skillet over medium heat.
*Sauté until just opaque in center, about 5 minutes per side.
*Transfer 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)
