How to make it

  • Season the halibut steaks with celery salt and black pepper put a thin slice of butter on top and place on a baking tray and reserve for later.
  • Peel the mango and chop it into peaces. Put it into a food processor and puree it.
  • In a sauce pot on a medium light flame line the bottom with enough oil to lightly coat the bottom and saute the habanero 2 to 3 minutes then the ginger, and garlic for about another 2 minutes with salt and pepper to flavor saute until softened but do not brown. When you begin to smell the aroma of the garlic you know it is ready.
  • Raise the flame slightly to medium add about 8 to 10 ounces of the coconut milk and bring to a boil. Add the mango with some salt, pepper and brown sugar allow to bring it back to a boil. Then reduce to a simmer for about 20 minutes occasionally stirring from the bottom until the sauce thickens. Add the minced cilantro and lemon juice. Simmer 2 to 4 minutes.
  • Broil the halibut until cooked that all depends on the thickness of the steaks. Look for a o peak color
  • Remove and let sit a few minutes on a serving platter not the baking tray or the halibut will over cook.
  • Dress the halibut with the mango chutney and sprinkle the lemon zest and serve.

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