Grilled Halibut with Sweet Spicy Pear Chutney

RH Staff

Yield: 24 servings.

4 cups Pacific Northwest Canned Pear Chunks
12 cups Pacific Northwest Canned Pear Halves
1 1/2 cups mango chutney, prepared
1/2 cup parsley, chopped
1/2 cup green onion, chopped
1/2 cup radishes, chopped
1 tsp. cumin, ground scant
1/4 tsp. cayenne pepper
24 Halibut steaks, 6 oz. portions
1/2 cup olive oil
1/2 cup lemon-pepper seasoning, dry
for garnish, 24 lettuce leaves

Drain pear chunks and pear halves in separate sieves.

For Pear Chutney: Stir together pear chunks, mango chutney, parsley, green onion, radishes, cumin and cayenne pepper.

For Halibut: Pat halibut steaks dry with paper towels. Brush both sides of fish with olive oil, then sprinkle with lemon-pepper seasoning. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side, or until fish flakes.

To Serve: Plate halibut steaks; place a lettuce leaf to the side. Top with a pear half (cut side up), fill pear half with 2 Tbsp. of pear chutney mixture.

Photo Credit: PACIFIC NORTHWEST CANNED PEAR SERVICE