Blackened Halibut With Mango Chutney Recipes

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GRILLED PACIFIC HALIBUT WITH MANGO SALSA

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



Grilled Pacific Halibut With Mango Salsa image

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

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

BLACKENED HALIBUT

Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. -Brenda Williams, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Blackened Halibut image

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.

Nutrition Facts : Calories 189 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 758mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
2-1/2 teaspoons paprika
4 halibut fillets (4 ounces each)
2 tablespoons butter

HALIBUT WITH MANGO CHUTNEY

This is one of the recipe that I cook a the fishing lodge during the summertime. I'm just starting to put my recipes together, so I will post some.

Provided by VickiAk

Categories     Halibut

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 14



Halibut With Mango Chutney image

Steps:

  • Make mango chutney.
  • Sprinkle the ginger, garlic, mint and salt over the mango; set aside.
  • Combine the vinegar and sugar in a saucepan and bring to boil.
  • Add the mango, onion, chili peppers, and honey and simmer for 30 minutes.
  • Serve directly on the halibut or on the side.
  • Season halibut fillet with salt and pepper:.
  • Puree chipotle peppers with honey.
  • Place the halibut on a hot grill.
  • Brush the chipotle glaze on the halibut after five minutes grill time.
  • Total grill time should be about 10 to 12 minutes.

Nutrition Facts : Calories 736.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 93.1, Sodium 228.6, Carbohydrate 104.8, Fiber 11.4, Sugar 90.3, Protein 65.2

2 lbs halibut fillets
1 (4 ounce) can chipotle peppers
1/4 cup honey
salt and pepper
3 cups diced fresh mango
2 teaspoons minced ginger
3 teaspoons minced garlic
1 pinch salt
2 teaspoons of fresh mint
1/4 cup white wine vinegar
3/4 cup sugar
3/4 cup diced sweet onion
2 small diced fresh chili peppers
2 teaspoons honey

BLACKENED HALIBUT WITH MANGO CHUTNEY

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



Blackened Halibut With Mango Chutney image

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

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

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 22



Blackened Chutney Halibut:

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.

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

MANGO CHUTNEY

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9



Mango Chutney image

Steps:

  • Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

SEARED HALIBUT WITH SPICY TOMATO CHUTNEY

Provided by Neela Paniz

Categories     Tomato     Sauté     Quick & Easy     Halibut     Fall     Seed     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11



Seared Halibut with Spicy Tomato Chutney image

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add fenugreek seeds, nigella seeds, and mustard seeds. Cover and cook until seeds sizzle and begin to pop, about 45 seconds. Add garlic and stir 1 minute. Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes. Season chutney with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, stirring often.)
  • Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl. Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere. Sprinkle fish with salt. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish fillets and cook until opaque in center, about 3 minutes per side. Transfer fish to plates. Top each with warm chutney. Garnish with lemon slices and serve.

3 tablespoons vegetable oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon nigella seeds (black onion seeds)
1/2 teaspoon mustard seeds
3 garlic cloves, minced
1 3/4 pounds tomatoes, finely chopped
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
6-ounce halibut fillets
Lemon slices

CAJUN-STYLE BLACKENED HALIBUT

Categories     Fish     Low Carb     Halloween     Halibut     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Cajun-Style Blackened Halibut image

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.

1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce halibut fillets
2 tablespoons olive oil
4 teaspoons butter

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