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Category: Entrée

Title: Blackened Halibut with Mango Chutney



6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
2 T Cajun Spice
1 stick butter, clarified
Mango Chutney, recipe follows


1. Heat a cast iron skillet directly over hot coals in a barbeque until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot.
2. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish.
3. When the pan is hot, pour approximately 2 T of clarified butter into pan, and reduce heat to medium-high.
4. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each.
5. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through.
6. Repeat with remaining fish fillets, adding more butter as needed.

Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.

Mango Chutney

2 to 4 fresh mangoes, chopped 3 cups
2 t garlic, minced
2 t fresh ginger, minced
3/4 cup brown sugar
1 cup Garfield Estates Viognier
I cup diced sweet onion
2 teaspoons honey
2 teaspoons fresh mint, diced

Add all ingredients to a medium saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.

Provided by Brad Harmon, Garfield Estates Vineyard and Winery, Palisade, Colorado.

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