An Easy Indian Entree: Fish Baked With Green Chutney
 I haven't been cooking much at home because I've been in Charleston visiting my Dad in the hospital where he had a triple bypass.

But, last weekend, at the restaurant, I made several really nice dinner specials, including this one: Mahi-Mahi baked with green chutney.

It is a simple recipe with very complex flavors, thanks to the many fresh ingredients in the chutney.

I baked the fish fillets over a bed of rice pillau, though one could use either plain cooked basmati or basmati cooked with chicken or vegetable stock instead. Or you could use chicken broth basmati layered with caramelized onions, garlic and chopped cilantro. The rice not only adds a starch component to the dish, but it also soaks up the fish juices and the chutney and keeps the bottom of the fish from getting soggy as it cooks. This also makes for very tasty rice.

The recipe is simple, but turns out looking fantastic.

Photo, recipe and story here.