Tilapia with Fresh Cilantro Chutney

Yield:  2 servings


*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


* 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)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School



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