Halibut with sauteed greens

Halibut Topped with Spicy Tomato Chutney & Asparagus

This recipe can be prepared using any firm white fish, such as Cod, Rockfish or Tilapia

Serves 6


  • 4 x 6 oz Halibut steaks
  • 1 oz butter
  • 6 TBS Spicy Tomato Chutney (or to taste)
  • Salt and Pepper to taste
  • 1 chopped shallot
  • 1 cup fish stock
  • 1 glass dry white wine
  • 1 TBS chopped parsley


Preheat Oven to 350° F. Brush one side of the fish with chutney. Butter oven-proof dish and put the fish in. Add the fish stock, wine and any remaining chutney.

Bake in oven for 15 minutes. Remove from the oven and keep warm. In a pan melt the butter and sweat the shallots. Add the juices from the fish and reduce. Add the chutney to the shallot mixture. Add chopped parsley to shallot sauce, season and pour around the fish.

Serve with freshly steamed spears of Asparagus.