Blackened Chutney Halibut Chutbut Recipes

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.

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.

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
• Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.