Homer Floatplane Lodge Halibut Mango Chutney

By Homer Floatplane Lodge

2 pounds halibut fillets
1 small can Chipotle peppers
1/2 cup honey
Salt & pepper to taste

Season halibut fillet 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 overcook. 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 tsp minced ginger
3 tsp (or more) minced garlic
Pinch of salt
2 tsp diced fresh mint
1/2 cup white wine vinegar
1 cup sugar
1 cup diced sweet onion
2 small diced chili peppers
2 tsp 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 diner’s 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.