Grilled Mahi with Sweet Pumpkin Chutney

Dear Sandy,

The next time you’re in town and decide to randomly drop off an abandoned boat in my back yard, that absolutely no one wants, could you please make it a nice one? I don’t mean to be picky, but maybe something along the lines of a new 30 ft. center console with a T-top and a 300 horsepower outboard. Actually, make that twin 300’s. If you could throw in a GPS, depth finder, a sound system, some tackle, and a few cup holders, that’d be great. And if you wouldn’t mind, a full tank of gas. ¬†Oh, and next time leave it right side up, secured to the dock, with some new lines.



Servings: 2

2 4-6 oz Mahi filets (or other white fish)

2 c. fresh pumpkin, cut into 1/2 inch cubes

2 T. butter

2 T. brown sugar

2 T. chopped walnuts

1 t. cinnamon

pinch of ginger

pinch of nutmeg


Season the Mahi with S&P and grill, bake, or broil it til cooked through. Preheat a little olive oil in a frying pan over medium/high heat. Add the cubed pumpkin and saute until tender. Remove from heat and add the butter, brown sugar, walnuts, spices, and salt. Stir til combined. Spoon mixture over cooked fish.