4 servings
From Fish on the Grill, Barbara Grunes and Phyllis Magida
CHUTNEY (can make ahead and refrigerate several days in advance)
2 c. dried apricots (or dried figs, craisins, or other favorite dried fruit)
1 1/2 T. chopped candied ginger
1 c. dark raisins
1/2 lime, sliced thin
1 large onion sliced thin
1 1/2 c. firmly packed dark brown sugar
1/2 c. wine vinegar
3 cloves garlic, minced
1 t. dry mustard
1/2 c. canned tomato sauce
1/2 t. ground cinnamon
1/2 t. each: ground cinnamon, ground allspice, and ground cloves
FISH
Curry powder
1/4 c. melted butter
4 7-ounce halibut steaks , or 2 lb. halibut fillet
1. Make chutney: This can be done a few days ahead. Chop apricots or other dried fruit. Combine all the chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until the mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.
2. Grill the Halibut: Mix curry powder to taste with the melted butter. Brush halibut with the curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Turn halibut steaks with a greased spatula and continue cooking until fish begins to flake, 2-3 minutes. When cooking halibut fillet don't turn the fillet, they can cook fully by having one side exposed. Grill for 15-25 minutes depending on the thickness of the fish. Serve the fish and pass the chutney as a sauce for the halibut.