Total Time
Prep 15 mins
Cook 0 mins

This is from the October 2007 issue of Bon Appetit. It is so simple and quick to make and absolutely delicious! I would make the chutney while the fish cooks. (I also skipped the jalapeno, but if you like spice, by all means keep it!)


  1. Season the fish fillets with the cumin, salt and pepper on both sides.
  2. Heat oil in medium skillet over medium heat.
  3. Add fish. Saute until just opaque in center, about 5 minutes per side.
  4. Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
  5. Transfer fillets to plates, top with chutney.