Grilled Halibut with a Mango-ginger Chutney
Grilled Halibut with a Mango-ginger Chutney
EASE OF PREPARATION:
Grilled Halibut with a Mango-ginger Chutney
4 halibut fillets, ¾ inch (2cm) thick
2 teaspoons grated lemon zest (10ml)
2 teaspoons fresh chervil chopped (10ml)
Kosher salt to taste
Cracked black pepper to taste
1 tablespoon olive oil (15ml)
To Roast Garlic:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.
Licencetogrill_5103_mango-ginger sauce, smokey peach sauce, homemade ketchup, and rhubarb plum chutney_1.jpgRinse halibut in cold water and pat dry. Leave the skins on to hold fish together on grill. Season fillets with pepper, salt, lemon zest and chopped chervil. Drizzle fish with olive oil to coat evenly. Place the fillets into the refrigerator until grilling time.
Mango Ginger Sauce:
2 mangoes, peeled, pitted and diced
1 tablespoon lemon juice (15ml)
2 cloves roasted garlic (see instructions below)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chopped ginger (5ml)
Salt and ground pepper to taste
Add to a blender the peeled, pitted and diced mangoes, roasted garlic, ginger, lemon juice, Dijon, salt and pepper. Blend well in blender and then pour into a sauce pan to warm through. Do not boil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and add fish skin side down for 7 minutes. Turn the fillets over and reveal the crispy skin. Grill for another 5 minutes and then remove from heat. Plate and serve with mango ginger sauce.
EASE OF PREPARATION:
Grilled Halibut with a Mango-ginger Chutney
4 halibut fillets, ¾ inch (2cm) thick
2 teaspoons grated lemon zest (10ml)
2 teaspoons fresh chervil chopped (10ml)
Kosher salt to taste
Cracked black pepper to taste
1 tablespoon olive oil (15ml)
To Roast Garlic:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.
Licencetogrill_5103_mango-ginger sauce, smokey peach sauce, homemade ketchup, and rhubarb plum chutney_1.jpgRinse halibut in cold water and pat dry. Leave the skins on to hold fish together on grill. Season fillets with pepper, salt, lemon zest and chopped chervil. Drizzle fish with olive oil to coat evenly. Place the fillets into the refrigerator until grilling time.
Mango Ginger Sauce:
2 mangoes, peeled, pitted and diced
1 tablespoon lemon juice (15ml)
2 cloves roasted garlic (see instructions below)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chopped ginger (5ml)
Salt and ground pepper to taste
Add to a blender the peeled, pitted and diced mangoes, roasted garlic, ginger, lemon juice, Dijon, salt and pepper. Blend well in blender and then pour into a sauce pan to warm through. Do not boil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and add fish skin side down for 7 minutes. Turn the fillets over and reveal the crispy skin. Grill for another 5 minutes and then remove from heat. Plate and serve with mango ginger sauce.
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