Wild Pacific Halibut with Mint Coconut Chutney

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.

 

INGREDIENTS

  • 1 cup (250 mL) shredded dried unsweetened coconut

  • 1/2 cup (125 mL) packed fresh mint leaves       

  • 1/4 cup (60 ml)  water        

  • 1 medium serrano chile, chopped, or more or less to taste

  • 1 1/2-inch (1-cm) piece ginger, peeled and roughly chopped

  • 1 clove garlic, smashed     

  • 6 Tbsp (90 ml) plain, full-fat yogurt          

  • 1 tbsp (15 mL) lemon juice

  • 1/2 tsp (2.5 ml) salt

  • 4 4-6 oz (120-180 g) Wild Pacific Halibut fillets, about 1-inch (2.5 cm) thick


DIRECTIONS

  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.


Makes 4 servings

Recipe copyright ©2024. All rights reserved. Featured with permission.

January 2024

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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