Blackened Chutney Halibut: "Chutbut"

Total Time:
1 hr 20 min
30 min
20 min
30 min

6 servings

  • 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
  • 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
  • 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

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:

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

Mango Chutney:

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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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