NNM, Dinner Recipe

Monday night I cooked dinner for Matt and myself.  As previously suggested via FilthyFit, we are trying to make fish the protein on our plates 1-2 times a week.  Why not start the week off right with some yummy halibut!?  This dish is quick, easy and gluten free (duh).

Here's the recipe, just for you!

Pan-seared Halibut with Apple-Pear Chutney

Halibut

4 (4-ounce) halibut fillets

1 tablespoon chili powder (I omitted this...we don't/can't do spicy)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

Chutney

1 tablespoon unsalted butter, buttery spread or canola oil

1 ripe Bosc pear, peeled, cored and cut into 1/2 inch dice

1 small tart apple such as Granny Smith, peeled, cored and cut into 1/2 inch slices

1/4 cup coarsely chopped white onion (no onions for me!) 

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey

1 tablespoon dried cranberries

1 garlic clove, minced (I left this out as well)

1/8 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon allspice

1/8 teaspoon ground ginger

Salt and freshly ground black pepper to taste

1.  Make the halibut:  Pat the halibut fillets dry with a paper bowl.  Mix the chili powder, salt and pepper together and press onto both sides of the halibut.  Set aside.

2.  Make the chutney:  In a small, heavy saucepan, heat the butter over medium heat.  Add the pear and apple and cook, covered, until slightly softened, about 5 minutes.  Add the onion, vinegar, lemon juice, honey, cranberries, garlic, cinnamon, nutmeg, allspice, ginger, salt and pepper and cook over medium heat until the mixture comes to a boil.  Remove from the that and let stand, covered, while cooking the halibut.

3.  In a heavy, nonstick (gray, not black) skillet, heat the oil over medium-high heat.  Cook the halibut until the crumbs are golden and the fist is just barely opaque when cut in the thickest part or flakes easily with a fork, 8 to 10 minutes, depending on the thickness of the fish.  Serve the halibut topped with the chutney.

Choose your vegetable as the side - I served the halibut with grilled asparagus (olive oil, salt, pepper). 

Enjoy!