Blackened Chutney Halibut: Chutbut

• 6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
• Cajun Spice, recipe follows
• 1 stick butter, clarified
• Mango Chutney, recipe follows
• 2 to 3 teaspoons cayenne pepper, to taste
• 1 teaspoon dry mustard
• 2 teaspoons garlic powder or granulated garlic
• 2 teaspoons onion powder
• 1 teaspoon celery salt
• 1/2 teaspoon ground thyme
• 1 teaspoon ground pink or white pepper peppercorns
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh ginger, minced
• 2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
• 1 cup dried cranberries (recommended: Craisins)
• 1 small lemon, zested
• 1 cup brown sugar
• 1 cup cider vinegar
• Dash ground cloves
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cinnamon

1. Heat a cast iron skillet directly over hot coals in a barbeque until smoky hot.
2. Alternatively, heat the skillet on the stove over high heat until very hot.
3. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish.
4. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high.
5. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each.
6. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula.
7. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through.
8. Repeat with remaining fish fillets, adding more butter as needed.
9. Serve the halibut on a bed of white or wild rice.
10. Pour the Mango Chutney over the fish, and serve with a green salad on the side.
11. Combine all ingredients together in a bowl, stirring until well mixed.
12. Set aside for dredging fish fillets.
13. Add all ingredients to a medium non-reactive saucepan.
14. Simmer over low heat for 30 minutes.
15. Set aside, and keep chutney warm until ready to serve.

person, cajun spice, butter, mango, cayenne pepper, mustard, garlic, onion powder, celery salt, ground thyme, ground pink, ground black pepper, salt, fresh ginger, mangoes, cranberries, lemon, brown sugar, cider vinegar, ground cloves, ground coriander, ground cinnamon

Taken from www.foodnetwork.com/recipes/blackened-chutney-halibut-chutbut-recipe.html (may not work)