Curried Steamed Halibut with Charred Pineapple Chutney
Here’s a light, flavourful and colourful way to prepare B.C. halibut. Serve the fish with steamed rice and stir-fried vegetables.
Recipe - Quality Foods
Curried Steamed Halibut with Charred Pineapple Chutney
Prep Time20 Minutes
Servings2
Cook Time6 Minutes
Ingredients
1 Tbsp vegetable oil
1 cup peeled and cored fresh pineapple, cut into 1/4- to 1/2- inch cubes (see Note)
1⁄4 cup finely chopped shallot or red onion
1⁄4 cup finely chopped red bell pepper
1 tsp finely grated fresh ginger
2 to 3 Tbsp chopped cilantro or mint
2 Tbsp pineapple or orange juice
2 Tbsp lime juice (divided)
pinches red pepper flakes, ground coriander and ground cumin
salt, to taste
1 tsp mild or medium curry powder
2 tsp brown sugar
2 (140- to 170-gram) halibut fillets, patted dry
1 baby bok choy, trimmed and separated into leaves
lime slices and cilantro or mint sprigs, for garnish
Directions
- Place oil in a large non-skillet set over medium-high heat. When oil is smoking hot, add the pineapple, shallot (or onion) and bell pepper and cook and stir until pineapple is lightly charred around the edges, about 4 to 5 minutes. Transfer pineapple mixture to a shallow bowl and cool to room temperature. Now mix in ginger, cilantro (or mint), pineapple (or orange) juice, 1 Tbsp lime juice, spices and salt. Cover and refrigerate this chutney until needed.
- Combine curry powder, sugar and remaining 1 Tbsp lime juice in a second shallow bowl. Set in the halibut and turn to coat. Cover, refrigerate and marinate fish 30 minutes, turning once.
- Line a bamboo or stainless steamer with baby bok choy leaves. Set in the halibut and brush with any marinade left in the bowl. Now season fish with salt. Set the steamer over a pot of simmering water. Cover and steam the fish 6 minutes, or until cooked through. Serve fish with the chutney, garnished with lime slices and cilantro (or mint sprigs).
Note: Peeled and cored fresh pineapple is sold in our Produce Department.
20 minutes
Prep Time
6 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Crisco - Vegetable Oil, 1.18 Litre
$9.99 was $10.99$0.85/100ml
Pineapple - Gold, Extra Large, 1 Each
$6.99
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Bell Peppers - Red, Hot House, 226 Gram
$2.64 avg/ea$1.17/100g
Not Available
Cilantro - Fresh, Bunch, 1 Each
$2.49
Del Monte - Pineapple Nectar, 960 Millilitre
$3.39$0.35/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$1.99$1.59/100ml
CLUB HOUSE - Organic Crushed Red Pepper, 23 Gram
$3.39 was $3.69$14.74/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$6.69 was $8.29$0.89/100g
Western Family - Curry - Powder, 130 Gram
$3.99 was $5.69$3.07/100g
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Save-On-Foods - O/W Fresh Skin On Halibut Fillets, 500 Gram
Flyer Sale
$29.95 avg/ea was $39.95 avg/ea$5.99/100g
Bok Choy - Fresh,, 1400 Gram
$10.77 avg/ea$0.77/100g
Limes - Fruit, Fresh, 1 Each
$0.99
Directions
- Place oil in a large non-skillet set over medium-high heat. When oil is smoking hot, add the pineapple, shallot (or onion) and bell pepper and cook and stir until pineapple is lightly charred around the edges, about 4 to 5 minutes. Transfer pineapple mixture to a shallow bowl and cool to room temperature. Now mix in ginger, cilantro (or mint), pineapple (or orange) juice, 1 Tbsp lime juice, spices and salt. Cover and refrigerate this chutney until needed.
- Combine curry powder, sugar and remaining 1 Tbsp lime juice in a second shallow bowl. Set in the halibut and turn to coat. Cover, refrigerate and marinate fish 30 minutes, turning once.
- Line a bamboo or stainless steamer with baby bok choy leaves. Set in the halibut and brush with any marinade left in the bowl. Now season fish with salt. Set the steamer over a pot of simmering water. Cover and steam the fish 6 minutes, or until cooked through. Serve fish with the chutney, garnished with lime slices and cilantro (or mint sprigs).
Note: Peeled and cored fresh pineapple is sold in our Produce Department.