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1
Sprinkle the halibut all over with 1 teaspoon of the salt and the lemon juice and refrigerate 10 minutes.
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2
Rinse and pat the fish dry on paper towels.
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3
Stir together the yogurt, garam masala, and remaining 1 teaspoon of salt.
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4
Pour over the fish and refrigerate 45 more minutes.
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5
Meanwhile, for the chutney, combine the ingredients in a blender and process until well blended.
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6
Preheat the oven to 450F Cut a piece of aluminum foil about 15 inches long and lay it on a work surface, one of the short sides facing you.
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7
Brush the bottom half with a little oil.
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8
Set one fillet on top of the greased foil.
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9
Cut the fillet in half crosswise and remove the top half.
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10
Spoon 1 to 2 tablespoons chutney over the bottom half and cover with the top half.
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11
Spoon 1 to 2 more tablespoons chutney on top of the fish.
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12
Fold the top half of the foil rectangle over the halibut so that the top and bottom edges meet.
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13
Fold the bottom edge up about 1/4 inch, and then fold it up twice more.
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14
Do the same on both sides to completely seal the halibut in the foil package.
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15
Repeat to make three more packages.
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16
Put the packages in a single layer on a baking sheet and bake until the foil just begins to puff, about 10 minutes.
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17
Cut the packages open and slide the fish and chutney out onto plates.
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18
Serve hot.
