Blackened Chutney Halibut: "Chutbut" Recipe

Name: Blackened Chutney Halibut: "Chutbut"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person); Cajun Spice, recipe follows; 1 stick butter, clarified; Mango Chutney, recipe follows; 2 to 3 teaspoons cayenne pepper, to taste; 1 teaspoon dry mustard; 2 teaspoons garlic powder or granulated garlic; 2 teaspoons onion powder; 1 teaspoon celery salt; 1/2 teaspoon ground thyme; 1 teaspoon ground pink or white pepper peppercorns; 1 teaspoon ground black pepper; 1 teaspoon salt; 2 tablespoons fresh ginger, minced; 2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe); 1 cup dried cranberries (recommended: Craisins); 1 small lemon, zested; 1 cup brown sugar; 1 cup cider vinegar; Dash ground cloves; 1/2 teaspoon ground coriander; 1 teaspoon ground cinnamon

Servings: persons

6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
Cajun Spice, recipe follows
1 stick butter, clarified
Mango Chutney, recipe follows
2 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon ground pink or white pepper peppercorns
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons fresh ginger, minced
2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
1 cup dried cranberries (recommended: Craisins)
1 small lemon, zested
1 cup brown sugar
1 cup cider vinegar
Dash ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon

1
Heat a cast iron skillet directly over hot coals in a barbeque until smoky hot.
2
Alternatively, heat the skillet on the stove over high heat until very hot.
3
Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish.
4
When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high.
5
Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each.
6
Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula.
7
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.
8
Repeat with remaining fish fillets, adding more butter as needed.
9
Serve the halibut on a bed of white or wild rice.
10
Pour the Mango Chutney over the fish, and serve with a green salad on the side.
11
Combine all ingredients together in a bowl, stirring until well mixed.
12
Set aside for dredging fish fillets.
13
Add all ingredients to a medium non-reactive saucepan.
14
Simmer over low heat for 30 minutes.
15
Set aside, and keep chutney warm until ready to serve.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person), Cajun Spice, recipe follows, 1 stick butter, clarified, Mango Chutney, recipe follows, and more.

Yes, Blackened Chutney Halibut: "Chutbut" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Chutney Halibut: "Chutbut"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions