Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney Recipe

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.

No additional tips available.

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

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.

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

How did you like this recipe?

Frequently Asked Questions