Pan Sauteed Halibut With Curried Corn Sauce, Tomato Chutney

By á-170456

Ingredients

• CURRY POWDER:
• 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
• TOMATO CHUTNEY:
• 6 plum tomatoes peeled, diced
• 1/2 cup chopped yellow onions
• 2 garlic cloves finely chopped
• 2 tablespoons light brown sugar
• 1/4 cup white wine vinegar
• 1/4 cup golden raisins
• Salt to taste
• CURRIED CORN SAUCE:
• 2 tablespoons unsalted butter
• 1/2 cup chopped red onion
• 1 green apple peeled, cored, and diced
• 1 tablespoon minced garlic
• 3 tablespoons curry powder
• 4 cups fish stock
• 1 cup frozen corn kernels thawed
• 1 cup heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• HALIBUT:
• 4 halibut fillets - (6 oz ea)
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 18

Preparation

Step 1

Curry Powder: In a bowl combine all curry powder ingredients.

Tomato Chutney: In a bowl combine all chutney ingredients.

Curried Corn Sauce: Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour.

Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered.

Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.

Halibut: Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.

This recipe yields 18 servings.