Lime-Almond Crusted Halibut with Raspberry-Chipotle Chutney
(Serves 2 with extra Chutney leftover)
Raspberry Chipotle Chutney
1/4 cup sugar
2 Tbsp water
2 Tbsp olive oil
1 small sweet onion, diced
1 glove garlic
1 chipotle chili (finely chopped) and 1 Tbsp adobo sauce (from canned Chipotle in Adobo)
2 cups raspberries (fresh or frozen)
1/4 cup raspberry vinegar
zest and juice from two limes
1 cup cherry tomatoes, quartered
2 Tbsp chopped cilantro
In a small saucepan, combine the sugar and water and cook over high heat until sugar dissolves. Continue to cook, without stirring until sugar begins to caramelize around the edges, about 2-3 minutes. Meanwhile heat oil in a medium pan and add onion and garlic, cooking on medium until onion is soft and translucent, about 5 minutes. Zest two limes and set aside zest. Remove sugar syrup from heat, add the 1 1/2 cups of the raspberries, raspberry vinegar and lime juice and stir together, breaking up the raspberries. Pour mixture through a sieve and use spoon to push out liquid and strain out and discard the seeds. To the raspberry liquid mixture, add the onion, chopped chipotle, adobo sauce, remaining 1/2 cup of whole raspberries and cherry tomatoes. Simmer over low heat about 10 minutes to thicken and then add lime zest and chopped cilantro. Serve warm over halibut.
Lime-Almond Crusted Halibut
2 6 oz Halibut fillets (or other mild, white fish)
2 Tbsp olive oil
salt and pepper
1 slice fresh white bread
1/2 cup Marcona almonds
2 tsp lime juice, fresh squeezed
2 tsp lime zest
2 tsp melted butter
Preheat oven to 375 degrees F. Place bread and almonds into blender or food processor and pulse to make coarse crumbs. Spread bread/almond mixture on a cookie sheet and toast in the oven until brown and toasty, about 5 minutes. Place toasted mixture, lime juice, zest and melted butter in a small bowl and mix to combine and set aside. Heat olive oil on medium-high in a 10" saute pan. Lightly season fish with salt and pepper and cook over medium heat, about 3 minutes per side, until it is cooked through and flakes easily. Heat lime-almond crust mixture for 30 seconds in microwave. Transfer fish to plate and top with warm lime-almond crust mixture. Spoon warm Raspberry-Chipotle Chutney mixture over fish. Serve with rice and green salad.
The verdict--surprisingly good! All three flavors were present in the dish and the smokey, spice from the chipotle mixed well with the sweetness of the raspberries and the tang of the raspberry vinegar and lime. I am not normally a fruit and protein fan, but I really liked this dish and although it takes a little effort and some steps to put it all together, it was very easy to do. I have some lamb loin chops in the refrigerator that I will try with the leftover chutney.
Here is a picture of the lamb loin chops with the chutney I made the next night. It was equally as good. Yes, it the same side dish--not very imaginative I know, but have to use up that saffron rice and it pairs so well with the chutney.