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

Servings

Shop Ingredients

Makes 2 servings

1 Tbsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

1 cup peeled and cored fresh pineapple, cut into 1/4- to 1/2- inch cubes (see Note)

Pineapple - Gold, Extra Large, 1 Each

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$6.99

1⁄4 cup finely chopped shallot or red onion

Shallots - Fresh, Bulk, 20 Gram

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$0.21 avg/ea$1.03/100g

1⁄4 cup finely chopped red bell pepper

Bell Peppers - Red, Hot House, 226 Gram

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$2.49 avg/ea$1.10/100g

1 tsp finely grated fresh ginger

Not Available

2 to 3 Tbsp chopped cilantro or mint

Cilantro - Fresh, Bunch, 1 Each

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$2.49

2 Tbsp pineapple or orange juice

Not Available

2 Tbsp lime juice (divided)

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

pinches red pepper flakes, ground coriander and ground cumin

Club House - Organic Crushed Red Pepper, 23 Gram

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$3.69$16.04/100g

salt, to taste

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

1 tsp mild or medium curry powder

Western Family - Curry - Powder, 130 Gram

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$5.49$4.22/100g

2 tsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

2 (140- to 170-gram) halibut fillets, patted dry

Halibut - O/W Wild Halibut Fillets Fresh, 500 Gram

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$39.95 avg/ea$7.99/100g

1 baby bok choy, trimmed and separated into leaves

Bok Choy - Fresh,, 1400 Gram

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$8.30 avg/ea was $9.23 avg/ea$0.59/100g

lime slices and cilantro or mint sprigs, for garnish

Limes - Fruit, Fresh, 1 Each

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$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.