Blackened Chutney Halibut: "Chutbut"

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The flavors are addictive! The spicy blackend fish and the sweetness of the sauce over it is just fantastic. I made the recipe with only a few changes, I cut back the cayanne pepper to 1 and a half teaspoons, and I did not have any dried cranberries on hand, so I used dried cherries, everything tasted great, and I serve it over white rice with a green salad . This recipe is a keeper for my family.

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at first I was worried the blackened seasoning would be too hot so I went for a minimum on the Cayenne but with the wonderfully sweet and tangy chutney (which I used cantaloupe withand not knowing that the fish was naturally so sweet - till I tried it with this - I found it absolutely delectable and got complimented by all my guests.

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I tried this recipe twice now and it is excellent. I followed it to the letter but did not put in as much cayenne. I found 1 1/2 teaspoon to be plenty. The last time I made this recipe for a big dinner the cayenne somehow became airborne and all of us started coughing. I was embarrassed about the pepper burning our noses but everyone loved the halibut anyway. Also, the last time I made it I made up a cucumber dill sauce that was wonderful and served it with a Caesar salad.

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We made the chutney and served it with grilled salmon. It was excellent!!

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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.

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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!

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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.

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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.