Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

Total Time:
2 hr 15 min
15 min
2 hr

4 servings

  • Halibut:
  • 4 (6-ounce) halibut fillets
  • Olive oil
  • Salt and freshly ground pepper
  • 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
  • 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
  • In a bowl combine all curry powder ingredients.
  • Curried Corn Sauce:
  • Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.

  • Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.

  • Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.

  • 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

  • Salt and freshly ground pepper

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