Makes 4 servings. Difficulty
1/2 cup Major Grey’s Chutney 1-1/2 Tablespoons red wine vinegar 1 teaspoon curry powder 1 lb. halibut Salt and freshly ground black pepper 1/2 Tablespoon olive oil 1/2 Tablespoon unsalted butter
In a 8 inch square baking dish mix together the chutney, red wine vinegar, and curry powder. Season the halibut with salt and freshly ground black pepper. Lay the fish, flesh side down, cover with plastic wrap and let marinate in the refrigerator for 30-45 minutes.
Preheat the oven to 350°F.
Heat the olive oil and butter in a large non-stick skillet over medium high heat. Remove the halibut from the marinade and add to the skillet, flesh side down. Cook for 5 minutes. Turn the fish and continue to cook for another 5 minutes. Transfer skillet to the oven (if the pan has a plastic handle wrap in foil). Continue to cook the fish in the oven for 5-7 minutes longer or until the fish flakes easily with a fork.
Meanwhile, transfer the marinade to a small saucepan and bring to a boil. Cook until the mixture is reduced by half.
Remove the fish from the oven and brush with reduced glaze. Serve.