Cherries are in season, and I had some fresh Rainier cherries that expressed a desire to be turned into a topping for Mahi-mahi, a fish that really likes fruit salsas.
So I whipped up a batch of what I will call Ginger-Cherry Chutney. All you chutney experts out there be kind; I’m new at this sort of thing…
- 1 cup pitted fresh cherries
- 1/2 sweet white onion, thinly sliced
- 1 tsp. fresh grated ginger
- 1 tbs. white wine
- 1 tps. brown sugar
- Olive oil
Saute onions in a drizzle of olive oil until caramelized. Stir in wine, cherries, and ginger, add a pinch of salt, and simmer at low heat until cherries are thoroughly heated and juice thickens. Serve hot over fish or pork.
The Mahi-mahi was sprinkled with Simply Marvelous (and it really is) Cherry seasoning mix and cooked indirect on Bubba Ho-Keg at about 375-400°F for about 10 minutes.
As long as we are doing product placement, that is a Frogmat (cut to fit Bubba Ho-Keg) that the fish is cooking on. I was able to get mine directly from the maker prior to them only selling to dealers; if you do a lot of cooking of fish, veggies, and other things that want to fall through the grill but don’t require cooking over high-heat fire go figure out who the dealers are and get yourself some of these. They clean up easier that most pans, are non-stick, and do a great job of providing a nice even surface for things that don’t want to sit properly on a grill.
Enough of that, back to the meal. Foiled string beans were also on the grill (and the plate). The cherry concoction was spooned over the fish, and dinner was served.
The end result was not only very tasty, but also very colorful. And for those of you out there that are health-conscious, it likely fit in that category as well…