Wild Pacific Halibut with Mint Coconut Chutney
Description
This can be simply served with basmati rice and a tomato and cucumber salad. The chutney is also good made entirely with cilantro, or you can use a half-and half combination of mint and cilantro.
https://www.wildpacifichalibut.com/
Ingredients
- 1 cup Shredded Dried Unsweetened Coconut
- 1/2 cup Packed Fresh Mint Leaves
- 1/4 cup Water
- 1 medium Serrano Chile, chopped (or more or less to taste)
- 1 1/2 inch Piece Ginger, peeled and roughly chopped
- 1 clove Garlic, Smashed
- 6 tbsp Full Fat, Plain Yogurt
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 4 4-6oz Wild Pacific Halibut fillets, about 1-inch (2.5 cm) thick
Instructions
- 1 Heat the oven to 350°F (175°C).
- 2
In a food processor, blend the coconut, water, chili, ginger, garlic, yogurt, lemon juice, and salt. Process until pasty, it won’t be completely smooth. Add the mint, pulse to chop finely, and transfer to a bowl.- 3
Lay the Wild Pacific Halibut on a baking pan and cover the top of the fillets with a 1/4-inch (0.6 cm) layer of the chutney. The amount of chutney used will depend on the surface area of the halibut. Any leftover chutney can be thinned out with yogurt and served along with the fish. Bake for 10 to 15 minutes, depending on the thickness, until the Wild Pacific Halibut flakes easily with a fork. Serve immediately.halibut - 2