Halibut Curry with Chutney
Chutney
2 cups of dried apricots
1 1/2 tablespoons of chopped candied ginger
1 cup of dark raisins
1/2 lime, sliced thin
1 large onion, sliced thin
1 1/2 cups of firmly packed dark brown sugar
1/2 cup of wine vinegar
3 cloves garlic, minced
1 teaspoon of dry mustard
1/2 cup of canned tomato sauce
1/2 teaspoon EACH of ground cinnamon, ground allspice, and ground cloves
Fish:
Curry powder
1/4 cup of melted butter
Four 7 ounce halibut steaks
Oil for greasing grill
Make chutney: Wash and chop the apricots. Combine all chutney ingredients in a medium sized heavy saucepan. Simmer for 25 minutes, stirring often, until mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.
Grill halibut steaks: Mix curry powder to taste with melted butter. Brush halibut with curry butter mixture. Cook the steaks on prepared grill for 4 - 5 minutes. Turn halibut with a greased spatula and continue cooking until fish begins to flake, 2 - 3 minutes. Remove fish to individual plates. Pass chutney at the table as a sauce for the halibut. Serve with warm Chapatis. 4 servings |
Cookbooks - Fish
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