Recipe courtesy of Laurie Murdock

Blackened Chutney Halibut: "Chutbut"

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

Cajun Spice:

Mango Chutney:

Directions

  1. Heat a cast iron skillet directly over hot coals in a barbecue 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.
  2. 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:

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

Mango Chutney:

  1. 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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