Blackened Chutney Halibut: "Chutbut"

Recipe courtesy Laurie Murdock

Show: All-American FestivalsEpisode: Kodiak Seafood Festival in Kodiak Island, AK

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 20 min
Cook: 30 min
Total:: 1 hr 20 min

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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

Directions

Heat a cast iron skillet directly over hot coals in a barbeque 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.

Cajun Spice:

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

Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.

Mango Chutney:

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

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.

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Comments & Reviews

recipe Blackened Chutney Halibut: "Chutbut"
SHARON Pt Charlotte, FL 01-23-2010
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Chutney only...
Rated: 5 stars out of 5

We made the chutney and served it with grilled salmon. It was excellent!!
recipe Blackened Chutney Halibut: "Chutbut"
Mary Ann S. Abington Township, PA 10-22-2009
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Like Eating in a Restaurant, but we're at HOME!
Rated: 5 stars out of 5

Amazing! My husband and I really thought this meal could go on a menu at a fine restaurant. The flavors together were... amazing. If you don't like really spicy, I'd cut back on the cayenne pepper (it calls for 2-3 tsps. I used 2 and wished I had used 1) but everything else was amazing. We just had to drink more water with the meal. I didn't take time to clarify the butter either, but it worked well, and I used a cast iron skillet on the stove and heated it well before cooking the fish. The presentation of the fish over the rice, and then the chutney over the top of the fish was beautiful. I'll definitely make this one again, but next time, for guests.Read more
recipe Blackened Chutney Halibut: "Chutbut"
Anonymous 05-02-2008
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Loved it!
Rated: 5 stars out of 5

This was such a tasty meal! The sweet chutney totally compliments the heat of the spice mix. I don't even like dried... cranberries but I loved them in the chutney. And, because the chutney and fish are so flavorful, you don't have to spend a lot of time on the sides. We just made some simple rice and steamed spinach and it was awesome!Read more
recipe Blackened Chutney Halibut: "Chutbut"
Shelly Denver, CO 03-02-2008
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Perfect for Company
Rated: 5 stars out of 5

This recipe was fantastic. I made the chutney, spice rub, and clarified butter in the middle of the day. If you do that,... you'll spend less than 10 minutes in the kitchen making dinner when the time comes. Perfect for entertaining! I left the cranberries out of the chutney, and it was still wonderful. This recipe could be great for catfish and other less expensive fish, too.Read more
recipe Blackened Chutney Halibut: "Chutbut"
claire Katonah, NY 03-11-2007
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beautiful & tasty
Rated: 5 stars out of 5

The recipe was excellent! The halibut has a wonderful buttery moisture which compiments the cruchy, spicy coating. The fish... cooks up nicely in a ridged, non-stick All-Clad frying pan with the excess butter staying in the troughs. I didn't bother with clarifying but this does help. The thickness of the fish is key, as you don't want to overcook any of it so asking for 1/2-3/4 inches really helps. The high heat thickens it and I cooked it for longer than suggested to purrfection. The chutney was both beautiful and delicious. I made it, put in frig overnight to meld and then coooked it as described. I served black rice (super) and roasted broccolini and asparagus with a little olive oil and fine garlic. Nice mix and again very beautiful colors on the plate.Read more