To make Curried-Teriyaki Glazed Wahoo: In bowl, combine teriyaki sauce, olive oil, curry powder, rice wine and sesame oil until well blended. Place fish in non-reactive container. Pour marinade over fish; turn to coat. Cover and refrigerate 2 hours.
To make Mango-Strawberry Chutney: In bowl, combine mango, strawberries, chili sauce, lime juice, teriyaki sauce and basil until well mixed. Cover and refrigerate.
For each serving, to order: Remove 2 pieces of fish from marinade. Heat 2 teaspoons olive oil in skillet. Add fish and cook 6 to 8 minutes until desired doneness, turning once. Remove from skillet; keep warm. Spoon 2/3 cup Mango-Strawberry Chutney on top of each fillet. Garnish with herbs, if desired.
Recipe by Peng S. Looi, Executive Chef of Asiatique and August Moon, Louisville, Kentucky.