Pan Sauteed Halibut with Curried Corn Sauce and Tom

Name: Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) halibut fillets; Olive oil; Salt and freshly ground pepper; 6 plum tomatoes, peeled and diced; 1/2 cup chopped yellow onions; 2 cloves garlic, finely chopped; 2 tablespoons light brown sugar; 1/4 cup white wine vinegar; 1/4 cup golden raisins; Salt; 2 tablespoons ancho chile powder; 1 teaspoon cayenne; 1 tablespoon ground cumin seed; 2 tablespoons ground coriander seed; 1 tablespoon ground fenugreek seed; 2 teaspoons ground cardamom seed; 1 tablespoon turmeric; 2 teaspoons ground ginger; 1 tablespoon ground black peppercorns; 1 teaspoon ground cloves; In a bowl combine all curry powder ingredients.

Servings: persons

4 (6-ounce) halibut fillets
Olive oil
Salt and freshly ground pepper
6 plum tomatoes, peeled and diced
1/2 cup chopped yellow onions
2 cloves garlic, finely chopped
2 tablespoons light brown sugar
1/4 cup white wine vinegar
1/4 cup golden raisins
Salt
2 tablespoons ancho chile powder
1 teaspoon cayenne
1 tablespoon ground cumin seed
2 tablespoons ground coriander seed
1 tablespoon ground fenugreek seed
2 teaspoons ground cardamom seed
1 tablespoon turmeric
2 teaspoons ground ginger
1 tablespoon ground black peppercorns
1 teaspoon ground cloves
In a bowl combine all curry powder ingredients.

1
Heat butter in a medium saucepan over medium heat.
2
Add onions and green apples and cook until soft.
3
Add garlic and cook for 1 minute.
4
Add curry powder and cook for 5 minutes.
5
Add stock, bring to a boil, reduce heat and simmer for 1 hour.
6
Strain stock into a clean medium saucepan.
7
Add the corn to the stock and cook for 30 minutes, covered.
8
Place the cream in a small saucepan and cook until reduced by half.
9
Add the reduced cream to the stock and simmer, covered for 10 minutes.
10
Season with salt and pepper.
11
Heat a large saute pan or grill pan over high heat.
12
Brush halibut with the oil and season with salt and pepper to taste.
13
Cook the halibut for 3 minutes on each side.
14
Serve with corn sauce and tomato chutney.
15
Place all ingredients in a small saucepan and bring to a boil.
16
Reduce heat and let simmer for 30 minutes, season with salt.
17
Serve at room temperature.
18
2 tablespoons unsalted butter
19
1/2 cup chopped red onion
20
1 green apple, peeled, cored and diced
21
1 tablespoon minced garlic
22
3 tablespoons curry powder
23
4 cups fish stock
24
1 cup frozen corn kernels, thawed
25
1 cup heavy cream
26
Salt and freshly ground pepper

101

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

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

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 (6-ounce) halibut fillets, Olive oil, Salt and freshly ground pepper, 6 plum tomatoes, peeled and diced, and more.

Yes, Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney 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!

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions