Pan Sauteed Halibut With Curried Corn Sauce And Tomato Chutney
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 cup
Yellow Onion (chopped)1 tbsp
Garlic (minced)2 tbsps
Light Brown Sugar1 cup
White Wine Vinegar1 cup
Golden Raisins2 tbsps
Unsalted Butter1 cup
Red Onion (chopped)3 tbsps
Curry Powder4 cups
Fish Stock1 cup
Heavy Cream2 tbsps
Ancho Chile (powder)1 tsp
Cayenne1 tbsp
Ground Cumin Seed1 tbsp
Turmeric2 tsps
Ground Ginger1 tsp
Ground ClovesDirections:
1
Heat a large saute pan or grill pan over high heat
2
Brush halibut with the oil and season with salt and pepper to taste
3
Cook the halibut for 3 minutes on each side
4
Serve with corn sauce and tomato chutney
5
Place all ingredients in a small saucepan and bring to a boil
6
Reduce heat and let simmer for 30 minutes, season with salt
7
Serve at room temperature
8
Heat butter in a medium saucepan over medium heat
9
Add onions and green apples and cook until soft
10
Add garlic and cook for 1 minute
11
Add curry powder and cook for 5 minutes
12
Add stock, bring to a boil, reduce heat and simmer for 1 hour
13
Strain stock into a clean medium saucepan
14
Add the corn to the stock and cook for 30 minutes, covered
15
Place the cream in a small saucepan and cook until reduced by half
16
Add the reduced cream to the stock and simmer, covered for 10 minutes
17
Season with salt and pepper
18
In a bowl combine all curry powder ingredients