Seared Halibut with
Spicy Tomato Chutney
This succulent recipe,
adapted from Bon Appétit (September 2001), is by Neela Paniz of the Bombay Café
in Los Angeles.
3 tablespoons olive oil
½ teaspoon fenugreek
½ teaspoon nigella
(“black caraway”) seeds*
½ teaspoon mustard seeds
3 garlic cloves, minced
1¾ pounds tomatoes,
1 teaspoon ground
1 teaspoon turmeric
½ teaspoon cayenne pepper
6 six-ounce Vital Choice Alaskan halibut fillets
- Heat 1 tablespoon olive oil in large skillet over
medium heat. Add fenugreek seeds, nigella (or celery) seeds, and
mustard seeds. Cover and cook until seeds sizzle and begin to pop, about
- Add garlic and stir 1 minute.
- Add tomatoes with juices, coriander, ½ teaspoon
turmeric, and ¼ teaspoon cayenne.
- Boil over medium heat until juices evaporate and
mixture thickens, stirring occasionally, 12 minutes. Season chutney with
salt and pepper. (Can be made one day ahead. Cover and chill. Re-warm over
low heat, stirring often.)
- Mix ½ teaspoon turmeric and ¼ teaspoon cayenne in small
bowl. Sprinkle spice mixture over both sides of fish fillets; rub into
fish to adhere. Sprinkle fish with salt.
- Heat 2 tablespoons oil in a large skillet over
medium-high heat. Add fish fillets and cook until opaque in center, about
3 minutes per side.
- Transfer fish to plates. Top each with warm chutney.
Garnish with lemon slices and serve.
*Nigella seed (AKA black
caraway seed) is an Asian spice with a slightly bitter, peppery taste and
crunchy texture. If you can’t find it in local gourmet, Indian, or Middle
Eastern food shops, substitute celery seed or order it from shamanshop.net (as
black caraway seed; 1 lb. for about $10.00) or gourmetsleuth.com (2.3 oz. tin
for about $3.00). Or.