Curry Peanut Crusted Halibut over Mint Coconut Rice with Plum Chutney

A vibrant dish showcasing the sweetness of halibut and the tanginess of a perfect chutney | Serves 4 

INGREDIENTS:

HALIBUT:

1 lb. fresh halibut cut into 4 steaks

1/3 C light oil, divided

1/3 C finely chopped salted peanuts

¼ t good curry powder like Curry Now by Penzy’s

Zest of one lemon

¼ t kosher salt and dash of pepper

CHUTNEY:

3 large, ripe red plums, cut into large chunks

1/4 C sweet white onion in large dice

¼ C golden raisins

¼ C red wine vinegar

2 T white sugar

2 T water

¼ t Singapore seasoning from Penzy’s

1 teaspoon fresh squeezed lemon juice

½ t kosher salt and ¼ t pepper

RICE:

1 C jasmine rice

1 C coconut milk

1 C water

6 – 7 large leaves of mint, finely chopped

¼ t coriander powder

1 T butter

Salt and pepper

GARNISH:

1 large scallion, sliced thinly on an angle

¼ C parsley, chopped for garnish

METHOD:

• Remove Halibut from fridge and bring to room temperature. Cut into 4 steaks, cover with cling film, and set aside.
• For chutney, put the large chunks of plum, the sliced onion, the golden raisins, ½ t of koshers salt and ¼ t of black pepper, and ¼ t of Singapore seasoning, in a saucepan. Add the vinegar, and the sugar, lemon juice, and a splash of water. Bring to a boil, then reduce to a low boil. Stir often, cook for about 8 minutes. Leave in pan and let cool slightly to thicken. Do not refrigerate.
• Add the rice, the coconut milk, and water to a saucepan. Bring to a boil and then cover, reduce heat to the lowest low, and pull the pan so only about ¼ of the bottom of the pan is receiving heat. Set timer for 20 minutes. When done, add 2 T salted butter, ¼ t kosher salt and a dash of pepper, and the finely chopped mint leaves and the coriander powder. Stir. Cover until ready to serve. Will stay hot about 20 minutes.
• Put peanuts in a very small food chopper or food processor and blend until it is small pieces. Do not grind too finely. Keep chunky. Add the zest of one lemon, and ¼ t of Curry Now! Curry powder. Add a pinch of salt and pepper. Now rub the halibut with a bit of oil. Place in a baking dish with sides, lined with parchment, about 1 inch apart. Press the peanut mixture onto the top and let it fall to the sides. Make sure there is an even crust of peanuts on top. Place in a preheated 425 degree F oven and bake for about 12 – 13 minutes. Do not overbake. Once opaque and when pushed in, it doesn’t bounce but still feels soft, you’re done.
• To serve, add a mound of the rice to a plate. Top with the halibut. Add a serving of the chutney, drizzling some of the thick liquid around the plate. Garnish with the chopped parsley and the scallions.