Blackened halibut with mango chutney

A fragrant spice mixture adds flavour to halibut steaks in Simon Rimmer's recipe for a stylish fish dish
By Simon Rimmer
Blackened halibut with mango chutney
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 halibut steaks, each 150g
  • salt, and freshly ground pepper

For the blackening mix:

  • tsp cayenne pepper
  • 1 tsp mustard powder
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp celery salt
  • pinch of thyme
  • 1 tsp freshly ground white pepper
  • wedges of limes, to garnish
  • sprigs coriander, to garnish

For the mango chutney:

  • 1 tbsp vegetable oil
  • 2.5 cm ginger, minced
  • 1 clove garlic, crushed
  • 1 small red chilli, chopped
  • grated zest and juice of 1 limes
  • 3 mango, eeled and diced
  • 225 g light brown sugar
  • 225 ml cider vinegar
  • pinch of ground cinnamon
  • pinch of ground coriander


1. First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chilli and lime zest and fry for 2-3 minutes.

2. Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.

3. Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.

4. To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.

5. Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.

6. Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.

7. Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and coriander sprigs.

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