Apples — especially the Lady Alice apple — is the perfect foil for fish in this recipe for halibut with apple chutney.
“The Lady Alice apple is a welcome addition for consumers who love apples and are looking for something new in the late winter and spring. Its delicious sweet bite offers a hint of tartness that lingers on the palate,” said Suzanne Wolter, director of marketing for the Rainier Fruit Company.
Roasted halibut with apple chutney recipe
1 tablespoon butter
2 Lady Alice apples, peeled, cored and chopped
1/4 cup orange juice
3 tablespoons firmly packed light brown sugar
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1 jalapeno chili, minced 1 ripe mango, peeled, pitted and chopped
2 teaspoons olive oil
4 (6 ounces) Alaskan halibut fillets, about 1 inch thick
4 teaspoons chopped fresh mint
Melt the butter in a medium saucepan and add the apples. Cook over medium heat, stirring often, about 5 minutes or until the apples begin to soften. Add the orange juice, brown sugar, vinegar, mustard, salt, ground coriander and ground cloves. Reduce the heat to low and continue cooking, sitting occasionally, until the apples are tender and juice is thick, about 10 minutes. Add the mango and cook about 5 minutes or until the mango softens. Serve warm or at room temperature.
Heat the oven to 425 degrees. Place the halibut in a lightly greased baking dish. Drizzle each piece with olive oil. Season to taste with salt and pepper. Cook 18 to 20 minutes or until halibut is cooked in the center. Serve with chutney. Large pieces of halibut will require additional time.