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