Coconut Curry Halibut with Mango Chutney


Coconut Curry Halibut, Mango Chutney and Pineapple Stir Fry

Got your attention! This dish sure got mine! It all started with a conversation with my mom as she was considering adding coconut to her fish that evening. At first, I dismissed her idea, then I realized if Coconut shrimp was so good, why not use it to make a delicious fish dish? Why not indeed!

As the idea’s formed, I began my research on the web, looking at hundreds of recipes. I alternated between my cupboards to see what ingredients I already had and taking notes in my book. A few hours later, I had a plan for an exciting dinner and a grocery list.

I’ve never made chutney before, and not even sure if I’ve ever tried it. However, a spicy and sweet Mango Chutney to compliment the Coconut Curry Halibut was beginning to make sense. I made the chutney first as it takes at least 30 minutes to cook down, and I knew the fish would be a quick cook. I made Pineapple Stir Fry to complete this healthy and exotic meal that was pleasing to the eye and the taste buds.

Recipe yields approximately 3 cups cooked

Ingredients for Chutney
1 TBS EVOO (or other mild oil)
2 TBS fresh ginger diced
1 jalapeno seeded, pith removed and diced
1 medium red onion chopped (about 1 cup)
2 ripe but still firm Mangos, peeled and roughly chopped (about 2 cups total)
1/2 cup of Apple Cider Vinegar
1/2 cup each of Orange juice and pineapple juice equaling 1 cup (or just orange or pineapple to total 1 cup liquid)
2 TBS Curry powder
1/2 cup brown sugar
Pinch of sea salt

In a medium sauce pan, heat EVOO on med high heat. Add ginger stirring frequently to flavor the oil. After about 1 minute, add jalapeno and saute 1 minute more. Add onion and sweat until it becomes tender. Add Mangos. In a small bowl, combine Apple Cider Vinegar, 1 cup of juice, sugar, salt and curry powder. Add to Mango mixture, bring to a low boil for about 30-45 minutes stirring frequently. When mixture begins to thicken, mash with a potato masher a few times still leaving chutney chunky. Set aside and keep warm until ready to serve with Coconut Curry fish.

Ingredients for fish:
4 Halibut filets or other fish of choice (about 4-5 oz each)
1 1/2 cup shredded coconut
1 1/2 cup flour
2 TBS Curry powder
1 TBS ground ginger
1 tsp each fresh ground salt and pepper
2 egg whites plus a splash of water mixed

Preheat oven to 350. Rinse and dry fish. Set up your coating station, 2 plates and 1 shallow bowl. On one plate combine flour, Curry, Ginger salt and pepper. In the shallow bowl, mix 2 egg whites and enough water to thin eggs a little. On the 2nd plate, place the coconut. First coat fillet with flour mixture, then egg mixture, and finally pressing gently both sides with the coconut. Repeat with remaining fillets. Place coated fillets on a baking sheet and bake about 17 minutes or until fish is opaque and flakes easily. Serve with Mango Chutney.

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9 responses to “Coconut Curry Halibut with Mango Chutney

  1. This and the pineapple stir fry both look so delicious.

  2. This looks yummy Sheri! I’ll have to try it, I love coconut!

  3. Oh how delicious it was, Germany (Lora)!! Karista, this looks like something you would enjoy! When the Coconut toasted on the fish….yummy! The chutney really does pull it all together, I used leftover chutney on an english muffin, wow!

  4. Sherri your getting me hungry over here. I am eating a piece of dry bread looking at this photo. This bread is not doing it for me…I take what you got in the photo!

  5. Germany (Lora) I would send you some…but the last of it is going on another english muffin! LOL…Do you have Mangos available in Germany right now? Seems it’s been a great year for them here!

  6. Yes we have mango here. We just bought two last week from our usual vendor. They are very sweet and beautiful in color here…atleast with this vendor. His vegetables are unreal but utterly juicy!

  7. Just love this recipe. I was thinking about some new ways to make white fish appetizing and here we are!!! Never tried to make chutney as well, so I think I will give your recipe a go supersoon. Great blog just subscribed by mail.

  8. YUM! Sounds delish!! I was wondering about it too with fish, but you are right, if we eat shrimpo with coconut… mmmmmmmm

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