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Oven-roasted Halibut with Cranberry Chutney

Photo: Ralph Anderson; Styling: Mindi Shapiro
Yield Makes 4 servings


  • 2 cups dried sweetened cranberries
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon grated orange peel
  • 1/2 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 4 (6-ounce) Alaskan halibut fillets (about 1 inch thick)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

How to Make It

  1. Combine first 8 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 30 minutes or until mixture thickens. Cool slightly.

  2. Sprinkle fillets with salt and pepper. Drizzle with olive oil. Place fish on a foillined baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until fish flakes easily with a fork. Top with chutney.