Halibut With Mango Chutney Food

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

Ingredients

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

BLACKENED HALIBUT WITH MANGO CHUTNEY

Blackened Halibut With Mango Chutney image

Make and share this Blackened Halibut With Mango Chutney recipe from Food.com.

Provided by English_Rose

Categories Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

4 (5 ounce) halibut steaks, each 5oz
salt & freshly ground black pepper
3 teaspoons cayenne powder
1 teaspoon mustard powder
1 teaspoon dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery salt
1 pinch thyme
1 teaspoon white pepper
lime wedge, to garnish
fresh cilantro stem, to garnish
1 tablespoon vegetable oil
2 teaspoons fresh gingerroot, minced
1 garlic clove, crushed
1 red chile, chopped
1 lime, juice and zest of, grated
3 mangoes, peeled and diced
8 ounces soft light brown sugar
1 cup cider vinegar
1 pinch ground cinnamon
1 pinch ground coriander

Steps:

First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.

Nutrition Facts : Calories 567.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 70, Sodium 122.4, Carbohydrate 99.9, Fiber 5.3, Sugar 90.8, Protein 29.7

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"

Blackened Chutney Halibut:

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
Cajun Spice, recipe follows
1 stick butter, clarified
Mango Chutney, recipe follows
2 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon ground pink or white pepper peppercorns
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons fresh ginger, minced
2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
1 cup dried cranberries (recommended: Craisins)
1 small lemon, zested
1 cup brown sugar
1 cup cider vinegar
Dash ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon

Steps:

Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.
Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.
Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.
Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.