Tilapia with Fresh Cilantro Kiwi Chutney & Succotash Salad

I've been on a healthy eating kick lately and this recipe was light, refreshing and hit the spot. The fish in my mind somehow makes up for the strawberry-rhubarb crumble I've had everyday for the past three nights. Luv it when I can justify things in my mind - as I dig into another bite while I'm typing this.

I decided to make this recipe because the ingredients sounded so interesting. Kiwi and cilantro blended together - how could that be good, right? But it was. It tastes very similar to salsa verde or chimichurri but more complex since it's sweet and spicy. This sauce would be great over chicken or meat as well. A good variation on this dish would be to eat all the components together wrapped up in a taco. But if you're watching your carbs, this was equally delicious without the starch. The succotash was really flavorful too and tastes like you're eating something straight from the farmer's market. Overall, this meal was yummy, healthy and delightful.

Tilapia with Fresh Cilantro Kiwi Chutney
Adapted from Bon Appetit
4 servings

1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk* (I used Taste of Thai Lite Coconut Milk)
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile (I used half a jalapeno with a little bit of the seeds)
4 6- to 7-ounce mahi-mahi fillets
Ground cumin
1 tablespoon extra-virgin olive oil

Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. If chutney is too spicy, add more pureed kiwi and sugar. Sprinkle fish with salt, pepper, and cumin. Heat oil in cast iron skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.

*Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

***If you'd like the recipe for the succotash salad, click here