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Pan Sauteed Halibut With Curried Corn Sauce, Tomato Chutney


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  • 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
  • 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
  • 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
  • 4 halibut fillets - (6 oz ea)
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 18


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.

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