Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney
By á-32
0 Picture
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.
Details
Servings 4
Preparation time 15mins
Cooking time 135mins
Adapted from foodnetwork.com
Preparation
Step 1
Directions
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.
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.
Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
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 and freshly ground pepper
Recipe courtesy of Bobby Flay
CATEGORIES:
Halibut
Dinner
Indian
View All
Review this recipe