Prep 25 mins
Cook 30 mins
A fragrant spice mixture adds flavour to halibut steaks in this recipe for a stylish fish dish.
- 4 (5 ounce) halibut steaks, each 5oz
- salt & freshly ground black pepper
For the blackening mix
- 3 teaspoons cayenne powder
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1 pinch thyme
- 1 teaspoon white pepper
- lime wedge, to garnish
- fresh cilantro stem, to garnish
For the mango chutney
- 1 tablespoon vegetable oil
- 2 teaspoons fresh gingerroot, minced
- 1 garlic clove, crushed
- 1 red chile, chopped
- 1 lime, juice and zest of, grated
- 3 mangoes, peeled and diced
- 8 ounces soft light brown sugar
- 1 cup cider vinegar
- 1 pinch ground cinnamon
- 1 pinch ground coriander
- First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
- Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
- Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
- To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
- Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
- Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
- Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.
This was my first time making both blackened halibut and mango chutney. I live in Alaska and my husband just went on a weekend fishing trip and caught his limit in halibut on both days. It is sucy a wonderful fish all on it's own but we were looking for some different ways to enjoy it! I want to start by saying that this dish is VERY VERY SPICY! The heat in our mouths lingered! But, it really worked with the mango chutney to balance it. If you don't want all the heat you might want to omit some of the cayenne but I used it all because I wanted to stay true to the recipe. The mango chutney was absolutely fabulous, even my 18-month-old loved it! We ate it the next day on our couscous and eggs and we are going to eat it again tonight with just pan-fried fish! I will make this frequently to go along with almost anything! Thanks for sharing this recipe:)