Halibut with Mango Chutney

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  30 minutes Cook Time:  25 minutes

Halibut  with Mango Chutney

Here’s a great pareve dish for a dinner party. The mango chutney adds a little zing to the savory, satisfying halibut. You can make the chutney ahead of time. Heat the oven (or the grill—this is also terrific grilled), make your favorite rice and cook the fish just before serving.



3 mangoes

1 teaspoon olive oil

½ sweet onion, chopped

½ sweet red bell pepper, seeded and diced

1 clove garlic, minced

4-inch piece fresh ginger, peeled and grated (about 2 tablespoons)

1½ teaspoons salt

½ teaspoon crushed red pepper flakes

4 tablespoons palm sugar, or granulated sugar

3 tablespoons apple cider vinegar

¼ cup peach nectar

⅓ cup golden raisins


6 (6-ounce) halibut fillets

2 tablespoons olive oil

2 teaspoons smoked salt

½ teaspoon ancho chili or guajillo chili powder


  1. Make the chutney. Peel and pit the mangoes, cut them into 1- to 1½-inch chunks, and place them into a medium bowl. Set aside.
  2. In a large nonreactive saucepan, heat the oil until it shimmers and is very hot. Add the chopped onions and diced peppers, cook, stirring and shaking the pan for 3 to 5 minutes, until translucent. Add the minced garlic, ginger, salt, and pepper flakes, and cook, stirring for 30 seconds to 1 minute, until fragrant. Add the palm sugar, reduce the heat to a simmer, and simmer until the sugar melts and is absorbed. Stir to combine; then add the cider vinegar and peach nectar.
  3. Add the mangoes and the raisins cook over medium heat for about 3 minutes, until the raisins begin to plump and the liquid is reduced in volume. Remove from the heat and set aside. This can be made up to 2 days ahead; keep covered and refrigerated.
  4. When you are ready to cook the halibut, preheat the oven to 375ºF. Spray a rimmed baking sheet with nonstick spray. Brush the fillets with the oil and sprinkle with the smoked salt and chili powder on both sides. Place the halibut fillets on the tray  and cook for  7 to 8 minutes, until cooked through but not dry (see Kitchen Tip).
  5. Serve each fillet with ¼ cup of the mango chutney or more, on the side.

Kitchen Tips

  1. Fish is typically cooked for 10 minutes per inch of thickness—at most. This applies to every method of cooking fish, from cooking to grilling.
  2. This dish is great with plain wild rice (as shown), black rice, or brown jasmine rice. You can also pair it with another chutney, as we have, like our Toasted Coconut Chutney. (link)

Leave a Comment

All fields are required. Your email address will not be published.


Mango chutney goes perfectly with fish, love that pairing.

Melissa {lilmisscakes} - July 28, 2014

This looks nice and summery and will put in the back of my mind for when I am more ambitious (not so much during the summer!)

Ronnie Fein - July 29, 2014

Look at the gorgeous plate! Love the cook on that fish!

Sarah Klinkowitz - August 10, 2014

Thanks Sarah!

Tami Weiser - November 12, 2014

Thanks Melissa.

Tami Weiser - November 12, 2014