Blackened Halibut With Mango Chutney - cooking recipe

Ingredients

4 (5 ounce) halibut steaks, each 5oz
salt & freshly ground black pepper
For the blackening mix
3 teaspoons cayenne powder
1 teaspoon mustard powder
1 teaspoon dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery salt
1 pinch thyme
1 teaspoon white pepper
lime wedge, to garnish
fresh cilantro stem, to garnish
For the mango chutney
1 tablespoon vegetable oil
2 teaspoons fresh gingerroot, minced
1 garlic clove, crushed
1 red chile, chopped
1 lime, juice and zest of, grated
3 mangoes, peeled and diced
8 ounces soft light brown sugar
1 cup cider vinegar
1 pinch ground cinnamon
1 pinch ground coriander

Preparation

First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.