Pan-Seared Mahi-Mahi With Apple-Pear Chutney

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4 mahi-mahi fillets (about 4 ounces each; may substitute sustainable red snapper fillets)

1 tablespoon chili powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter (may substitute vegan margarine, such as Earth Balance, or canola oil)

1 Bosc pear, peeled, cored and cut in 1/2-inch dice

1 small , firm apple (such as Granny Smith), peeled, cored and cut in 1/2-inch slices

1/4 cup finely chopped white onion

1 medium clove garlic, minced

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon honey

1 tablespoon dried cranberries

1/8 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground ginger


Freshly ground black pepper

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