This Seafood Dish Will Take Your Holiday From Drab To Fab

Not many people think about fresh fish this time of year. If you ask us, nothing balances out all of those sweets and creamy side dishes like light, local seafood. One of the greatest perks of living near the water is our year-round access to the freshest shrimp, fish and crab. We don’t know about you, but the Palm Valley Fish Camp team takes full advantage of the seafood in our area (even during the fall!) Here’s one of our favorites dishes to prepare for the holiday season:

Fall Seafood Spotlight: Seared Mahi with Apple-Cranberry Chutney

We promise you’ll be licking the plate after one taste of this fall dish. A firm, flakey fish like Mahi is complementary to the sweet yet firm chutney that rounds out this entree. Not sure what sides you should pair with this fall favorite? Stay tuned, we’ll give you a few ideas after the recipe.


4 Mahi fillets

Olive oil

1 tbsp chili powder

Salt and pepper

1 Granny Smith apple, peeled, cored and diced

1 cup cranberries

¼ cup yellow onion, minced

2 cloves garlic, minced

Juice of half a lemon

2 tbsp apple cider vinegar

1 tbsp honey

Pinch of ground ginger

4 sage leaves, crisped and chopped

Pinch of fresh nutmeg

Pinch of allspice

Salt and pepper

Pat the fillets dry with a paper towel. Mix the chili powder, salt and pepper in a small bowl and spread on all sides of the fillets.

Chutney: Melt butter in a large skillet over medium heat. Add the apple, cranberries, onion and garlic. Cook for 7 minutes, until the ingredients soften.

Stir in the vinegar, lemon juice, honey, herbs and spices. Reduce the heat and cook for 10 minutes, until the chutney develops a deep color. Season with salt and pepper. Remove the chutney from the pan and set aside.

Fish: Heat oil in a non-stick skillet over medium-high heat. Cook on each side for 4 to 5 minutes, until slightly opaque at the thickest part. Top your browned, carmelized fish with a scoop of chutney. Bon Appetit!

The Perfect Sides to Pair with Your Fish

We know, we know. It can be a bit difficult to pair seafood with fall-friendly side dishes. Don’t fret, our professional chefs have a few great recommendations.

Cauliflower and roasted garlic mash

Sauteed green beans with brown butter almondine

Crispy parmesan Brussels sprouts

Stop by Palm Valley Fish Camp for Seasonal Seafood Favorites

It’s easy to romanticize Ponte Vedra during the summer, but we tend to favor fall in our area. The crisp wind over the Intracoastal is the perfect complement to a waterfront dinner. Sounds great, right? Make your reservation today to sample some of our favorite fall dishes.

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