Halibut with Mango Chutney
(Also good when made with BC Salmon)
1 fresh mango, peeled, pitted and chopped (1 cup)
Fish Recipes, Salmon and Halibut Fishing the West Coast of Vancouver Island, Ucluelet, Tofino, BC, British Columbia, Canada, 38 Foot Luxury Yacht
2 green onions, white parts only, chopped ( 1/2 cup)
1 tablespoon peeled, grated fresh ginger root
1/2 cup fruit white wine (non alcoholic preferred)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (6 ounces each) halibut fillets
6 cups arugula leaves, washed and spun dry
2 tablespoons chopped parsley, for garnish
For chutney, combine mango, onion, ginger, wine and cayenne in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer 10 minutes. Remove from heat and set aside until ready to serve. (This can be made ahead if desired.) Heat broiler. Season fish with salt and pepper. Spray fish lightly with cooking oil spray. Place fish on broiler pan. Broil 4 minutes on each side or until flesh is no longer translucent and flakes easily. Divide arugula among 6 plates. Lay one fillet on top of arugula on each plate. Heap a spoonful of mango chutney on fish and sprinkle with a chopped parsley.
