Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

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Halibut:

4 (6-ounce) halibut fillets

Olive oil

Salt and freshly ground pepper

Tomato Chutney, recipe follows

Curried Corn Sauce, recipe follows

Tomato Chutney:

6 plum tomatoes, peeled and diced

1/2 cup chopped yellow onions

2 cloves garlic, finely chopped

2 tablespoons light brown sugar

1/4 cup white wine vinegar

1/4 cup golden raisins

Salt

Curried Corn Sauce:

2 tablespoons unsalted butter

1/2 cup chopped red onion

1 green apple, peeled, cored and diced

1 tablespoon minced garlic

3 tablespoons curry powder

4 cups fish stock

1 cup frozen corn kernels, thawed

1 cup heavy cream

Curry Powder:

2 tablespoons ancho chile powder

1 teaspoon cayenne

1 tablespoon ground cumin seed

2 tablespoons ground coriander seed

1 tablespoon ground fenugreek seed

2 teaspoons ground cardamom seed

1 tablespoon turmeric

2 teaspoons ground ginger

1 tablespoon ground black peppercorns

1 teaspoon ground cloves