Blackened Halibut with Mango Chutney

Pan-seared spiced halibut steaks served with a sweet and tangy homemade mango chutney and basmati rice.

Fish Dairy Free Spicy Gluten Free Mango Halibut

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

131.4g

per serving

525.6 g total

Fat

7.7g

per serving

30.8 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Soft Light Brown Sugar

CondimentsSauces

225

Cider Vinegar

Fruits

piece

Lime

zest and juice only

piece

Mango

peeled and cut into cubes

GrainsCereals

250

Basmati Rice

cooked weight may vary

NutsSeeds

clove

Garlic

crushed

pinch

Cinnamon

ground

pinch

Coriander Seed

ground

tbsp

Cayenne

tsp

Mustard Powder

tsp

Oregano

dried

tsp

tsp

tsp

pinch

dried

tsp

White Pepper

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Coriander

fresh, for garnish

OilsFats

Olive Oil

Seafood

piece

Halibut Steak

150g each

Vegetables

2.5

Ginger

peeled and finely chopped

piece

Red Chilli

small, deseeded and chopped

Method

Serve the fish with cooked rice, lime wedges, and fresh coriander.

Combine all blackening spice ingredients in a bowl and mix well.

Simmer for 40 minutes until the mixture reaches a sticky jam consistency.

Add cinnamon, ground coriander, sugar, vinegar, and mango then bring to a boil.

Fry ginger, chilli, lime zest, lime juice, and garlic in olive oil over low heat until softened.

Dry fry the steaks in a hot pan for 2 to 3 minutes per side until cooked.

Press fish into the spice mixture on both sides and shake off the excess.

Season halibut steaks with salt and black pepper.