Recipe: Pepita-Crusted Halibut with Blood Orange, Mango and Jicama Chutney

PEPITA-CRUSTED HALIBUT
WITH BLOOD ORANGE JICAMA CHUTNEY
"Garam masala, an aromatic spice blend from India, seasons a pepita (pumpkin seed) crust for halibut. Fresh mango, jicama and blood orange make a refreshing complement to the crispy fish."



FOR THE BLOOD ORANGE JICAMA CHUTNEY:
3 blood oranges or small seedless oranges
3 tablespoons olive oil, divided
1/2 cup match-stick jicama strips
1/3 cup cubed peeled mango
1/4 cup chopped red onion
1 tablespoon Champagne vinegar
1 tablespoon agave nectar or honey
2 1/4 teaspoons McCormick Garam Masala, divided use
1 tablespoon coarsely chopped fresh cilantro
FOR THE HALIBUT:
1/2 cup unsalted pepitas (shelled pumpkin seeds or kernels), coarsely chopped
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 egg white, lightly beaten
4 halibut fillets (about 1-inch thick), skin removed (1 to 1 1/3 pounds)

TO MAKE THE CHUTNEY:
Peel and section 2 of the oranges. Squeeze juice from remaining orange. Set aside.

Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add jicama; cook and stir 3 minutes or until tender-crisp. Add mango, onion, 1/4 cup of the orange juice, vinegar, agave nectar and 1/4 teaspoon of the garam masala; cook and stir 1 minute or until sauce is slightly thickened and heated through. Remove from heat. Stir in orange sections and cilantro. Spoon chutney into bowl. Set aside.

TO PREPARE THE HALIBUT:
Mix pepitas, remaining 2 teaspoons garam masala and sea salt in shallow dish.

Brush fish with egg white. Coat both sides evenly with pepita mixture.

Heat remaining 2 tablespoons oil in large nonstick skillet on medium heat. Add fish; cook 3 to 4 minutes per side or until fish flakes easily with fork and crust is crisp and golden brown.

Serve with Blood Orange Jicama Chutney.

Makes 4 servings
Source: McCormick