Prep Time
30 Mins
Yield
4 servings (serving size: 1 fillet and 1/4 cup chutney)

Traditional Indian cuisine provides the theme for this speedy menu. A fiery sauce accompanies fish that's coated in a fragrant spice blend.

How to Make It

Step 1

Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.

Step 2

Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.

Chef's Notes

If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

Ratings & Reviews

calteri's Review

phillie1940
January 19, 2014
The taste was really good, but with the full serrano pepper and half the seeds was WAY TOO SPICY. I really like hot and spicy food, as does my hubby, but this burned our mouths.

lisarigby
May 13, 2015
I don't see how you can fairly critique a recipe that you've changed so much.

chef4myboys's Review

LKuehl
December 15, 2012
N/A

davidz's Review

dory92064
November 06, 2011
This recipe turned out so good, it was the kind of meal I would serve for guests.

Fogger's Review

davidz
December 03, 2010
So simple and so delicious! The halibut at our market wasn't looking so freash so we pan-seared scallops instead. And since we had so much leftover spinach at the house, we used it as a bed for the scallops instead of rice. It was great!

dory92064's Review

chef4myboys
March 08, 2010
For such a fast and easy recipe this really delivered a lot of flavor. The only change was to use a jalapeno pepper in the chutney. The garam masala gave the Halibut a wonderful flavor and the mint-cilantro chutney was a wonderfl compliment. Served with basmati rice with cilantro and a spring salad with fresh stawberries, feta cheese, red onion, & candied pecan. Wonderful every day meal but would be good for company.

mintie's Review

havasugal
November 25, 2009
My husband loved this dish--and he is Indian, so I'll take his word for it. He thought all the flavors were great together. One recommendation for next time is that he thought it could used just a bit more mint to it. We used tilapia instead of halibut because we had that in our freezer. It was so easy to make; this will definitely be a keeper recipe!

LKuehl's Review

calteri
November 24, 2009
I made this recipe with Yellowtail and the combination of flavors worked wonderfully with this fish. This recipe will be my first choice when preparing Yellowtail and Dorado, which have stronger flavor than Halibut. Will definitely make again.

phillie1940's Review

Fogger
November 22, 2009
Made it with Dorado. Left out the hot bits What a treat. This becomes a stock item in my book

lisarigby's Review

mintie
November 21, 2009
Nice complexity of flavors in the hot/cool chutney. I made with cod instead of halibut. Would make again!