PAN SEARED HALIBUTWITH CURRIED CORN SAUCE AND TOMATO CHUTNEY

PAN SEARED HALIBUTWITH CURRIED CORN SAUCE AND TOMATO CHUTNEY image

Yield 4

Number Of Ingredients 4

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Curry Powder: 2T ancho chili powder, 1tsp cayenne, 1T ground cumin, 2T ground coriander , 1T ground fenugreek, 2tsp ground cardamom, 1T turmeric, 2tsp ground ginger, 1T ground black pepper,, 1tsp ground cloves
Corn Sauce : 2T butter, 1/2cup chopped red onion , 1green apple peeled, cored and diced, 1T minced garlic, 3T curry powder, 4cups fish stock, 1cup thawed corn kernels, 1cup heavy cream, salt and pepper
Halibut : 4 (6oz) halibut filets, olive oil , salt and pepper
Tomato Chutney : 6 plum tomatoes, peeled and diced, 1/2 cup chopped yellow onions, 2cloves of garlic chopped, 2Tbs light brown sugar, 1/4 cup white wine vinegar, 1/4 cup golden raisins

Steps:

Curry Powder: Combine all ingredients in a bowl Curried Corn Sauce: Heat butter in med saucepan, add onions and green apples, cook until soft. Add garlic, cook 1 min. Add curry powder, cook 5 min. Add stock, bring to boil, reduce heat and simmer 1 hr. strain stock into clean saucepan. Add corn to the stock and cook 30 min, covered. Place the cream in a saucepan and reduce to half. Add the diced cream to the stock and simmer, covered, 10 min. Season w salt and pepper Tomato Chutney : place all ingredients in a small a saucepan , bring to a boil. Reduce heat, let simmer 30 minutes, season w salt and pepper serve at room temp Halibut: heat large sauté pan over high heat. Brush halibut w oil, salt and pepper. Cook 3 minutes on each side. Serve w curry sauce and tomato chutney