 Halibut with Mango ChutneyRecipe provided by Homer Floatplane Lodge INGREDIENTS Halibut 2 pounds halibut filets 1 small can Chipotle peppers G cup honey Salt & pepper to taste Season halibut filet with salt and pepper; puree Chipotle peppers with honey. This will actually cool down the hot effect. Place the halibut on a hot grill. Brush the Chipotle glaze on the halibut after about five minutes grill time. Be sure to not over cook. Total grill time should be about 10 to 12 minutes (the halibut can be cooked and served on an untreated oiled cedar plank for extra flavor). Mango Chutney 3 cups diced fresh mango 2 teaspoons minced ginger 3 teaspoons (or more) minced garlic Pinch of salt 2 teaspoons diced fresh mint G cup white wine vinegar I cup sugar I cup diced sweet onion 2 small diced chili peppers 2 teaspoons honey Sprinkle the ginger, garlic, mint, and salt over the mango and set aside. Combine the vinegar and sugar in a saucepan and bring to a boil. Add the mango, onion, chili peppers, and honey and simmer for 30 to 40 minutes. Serve directly on the halibut or on the side to be added at the diners delight. The chutney can be served warm or chilled. Be sure to make enough extra to put in the freezer to be served on many other seafood entrees. Homer Float Plane Lodge 877-235-9600 907-235-4160 www.floatplanelodge.com © 2001, 2002, 2003,2004 by Fish Alaska Magazine, all rights reserved. Photos and written materials may not be distributed or used without permission.
|