Mahi Mahi with Fruit Chutney Topping

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 Mahi Mahi with Fruit Chutney Topping

Pasta with Lemon Cream Sauce



  • 4 four oz. Fillets mahi mahi
  • 1 ½ tsp of favorite seafood seasoning(dry rub)
  • ½ tsp kosher salt
  • ¼ tsp fresh ground pepper
  • ½ c. Fruit or mango chutney
  • 2 or 3 slices of orange


Pasta sauce:

  • 2 c.  Heavy cream
  • 1 tbs butter
  • 1 tsp chopped shallots
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Pinch red pepper flakes
  • ½ c. Parmesan reggiano
  • ¼ tsp salt
  • 1 tbs chopped parsley



Preheat oven 350F

Start boiling water for pasta while preparing fish.

This is a chance to cook the fish while the pasta cooks and have it all arrive about the same time.

Season flesh side of Mahi Mahi with seafood seasoning, salt and pepper. If the skin has been removed, season both sides.

Arrange fillets on top of orange slices on sheet pan.

Top fillets with chutney. Roast in 350 F oven for 12 -14 minutes. When fish separates slightly with touch of fork, it’s done. Keep warm to serve over pasta.

Boil water for pasta and begin preparation according to package instructions. Melt butter in sauté or fry pan over medium high heat. Add shallots and red pepper flakes.

Soften for just about 2 minutes. Add cream and bring to simmer. Add zest and lemon juice. As sauce thickens a bit, reduce heat to low and allow to thicken a little more. About 2 minutes. Stir in cheese and remove from heat. Combine with cooked pasta, stir in parsley, and serve with fish.