Seared Halibut with Spicy Tomato Chutney Recipe

Name: Seared Halibut with Spicy Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon nigella seeds (black onion seeds); 1/2 teaspoon mustard seeds; 3 garlic cloves, minced; 1 3/4 pounds tomatoes, finely chopped; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 6-ounce halibut fillets; Lemon slices

Servings: persons

1
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
2
Add fenugreek seeds, nigella seeds, and mustard seeds.
3
Cover and cook until seeds sizzle and begin to pop, about 45 seconds.
4
Add garlic and stir 1 minute.
5
Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne.
6
Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes.
7
Season chutney with salt and pepper.
8
(Can be made 1 day ahead.
9
Cover and chill.
10
Rewarm over low heat, stirring often.)
11
Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl.
12
Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere.
13
Sprinkle fish with salt.
14
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
15
Add fish fillets and cook until opaque in center, about 3 minutes per side.
16
Transfer fish to plates.
17
Top each with warm chutney.
18
Garnish with lemon slices and serve.

251

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds (black onion seeds), 1/2 teaspoon mustard seeds, and more.

Yes, Seared Halibut with Spicy 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!

Seared Halibut with Spicy Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions