制作步骤

• 1 - Prepare chutney base:
  In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add chopped onion, grated ginger, and chopped red chili if using. Sauté until translucent and fragrant, about 3-4 minutes.
• 2 - Cook mango chutney:
  Add diced mango, lilikoi pulp, apple cider vinegar, brown sugar, and salt to the saucepan. Stir to combine and reduce heat to low. Let simmer uncovered, stirring occasionally, until thickened to chutney consistency, about 8-10 minutes. Remove from heat and let cool.
• 3 - Season fish fillets:
  Pat fish fillets dry with paper towels. Drizzle remaining 2 tbsp olive oil over fillets and season with salt and freshly ground black pepper on both sides.
• 4 - Grill fish:
  Preheat grill or grill pan over medium-high heat. Oil grill grates lightly. Place the fish fillets skin side down (if applicable) and cook for 4-5 minutes per side, until fish is opaque and flakes easily with a fork.
• 5 - Plate and Garnish:
  Serve each grilled fish fillet topped with 3 tablespoons of the mango lilikoi chutney. Garnish with chopped fresh cilantro if desired and serve immediately.