The moist texture and sweet, almost buttery flavor of fresh halibut roasted at high heat is perfectly complemented by the sweet, tart crunch of rhubarb, a seasonal companion, in this gorgeous pink chutney.

4 6-oz pieces of halibut
Kosher salt
Freshly ground black pepper
2 Tbsp all-purpose flour
2 tsp garam masala or curry powder
1 Tbsp canola oil
Fresh cilantro for garnish

1. Place a cast iron skillet in the oven and preheat to 450 degrees.

2. Generously season the halibut pieces with salt and pepper. Toss the flour with the garam masala or curry powder and use it to dust the fish, shaking off the excess.

3. Heat the oil in a sauté pan over medium high heat. When it is hot (nearly smoking), sear the fish on both sides, about 1 minute per side. Transfer the fish to the skillet in the oven and roast another 5 minutes, or until the fish is barely cooked through, with an internal temperature of about 133 degrees. The flesh will feel firm when pressed with your finger.

4. Transfer to a warm serving platter, topping each piece with a spoonful of chutney. Garnish with coarsely chopped cilantro.

Makes 4 servings

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Rhubarb Chutney

1 Tbsp vegetable oil
1 1/2 cups thinly sliced shallots or onions
1 1/2 tsp mustard seeds
1 tsp lightly crushed coriander seeds
Pinch cayenne
1/2 cinnamon stick
2 ginger root coins, with skin
1 cup cider vinegar
1 3/4 cups brown sugar
1 1/2 tsp kosher salt
2 cups rhubarb, cleaned, trimmed and sliced 1/4-inch thick
1/2 cup golden raisins

1. Put the oil in a medium size skillet or heavy sauté pan and warm. Add the shallots or onions and cook until softened, about 5 minutes.

2. In a saucepan, combine the spices, ginger coins, vinegar, sugar, salt, and 2 Tbsp water. Simmer for 15 minutes—a technique called spice “blooming.” Add the shallots, bring to slow boil, and cover. Simmer 5 minutes.

3. Remove the cinnamon stick and ginger coins. Add the rhubarb and raisins and stir to combine. Cover and cook without stirring for 10 more minutes, or until the rhubarb is just tender.

4. Season to taste with black pepper and additional salt, if necessary. Store in the refrigerator for up to two weeks.

Makes about 2 pints
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Recipes by Ellen Jackson

Photo by John Valls
Note: Photo does not depict these recipes

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