Thursday, December 12 2013, 09:13 AM MST
Pan Seared Halibut with Tomato Chutney
As Aired on October 17, 2013
Recipe Courtesy of Leslie Smoot of Real FoodPan Seared Halibut with Tomato Chutney:
2 T. olive oil, cold pressed
4 halibut fillets
Pre-heat oven to 350 degrees. Lightly season both sides of the halibut with salt and pepper. Heat olive oil in a sauté pan over medium high heat. Add halibut and sear to golden brown on both sides. Place in ovenproof dish and bake for 7-15 minutes.Tomato Chutney
4 tomatoes, chopped and seeded
1 clove garlic, minced
3 tsp. red wine vinegar
3 tsp. honey
¼ cup parsley, chopped
2 T. oregano, chopped
Sauté tomatoes, garlic and shallots over medium heat. Add remaining ingredients. Reduce heat and simmer until thick. Serve chilled or at room temperature.
*The sweet-tart chutney pairs beautifully with the halibut. You may also enjoy this chutney with grilled chicken.www.RealFoodsMarket.com
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