GRILLED HALIBUT WITH SWEET AND SPICY PEAR CHUTNEY
Yield: 24 Servings

INGREDIENTS

4 cups Pacific Northwest Canned Pear Chunks
12 cups Pacific Northwest Canned Pear Halves
1-1/2 cups Chutney, mango, prepared
1/2 cup Parsley, chopped
1/2 cup Green onions, chopped
1/2 cup Radishes, chopped
1 tsp. Cumin, ground
Scant 1/4 tsp. Cayenne pepper
24 each Halibut steaks, 6 oz. portions
1/2 cup Olive oil
1/2 cup Lemon-pepper seasoning, dry
24 each (3-3/4 qt.) Lettuce leaves for garnish

METHOD
Drain pear chunks and pear halves in separate sieves. For pear chutney, stir together pear chunks, chutney, parsley, green onion, radishes, cumin and cayenne pepper. Pat halibut steaks dry with paper towels. Brush both sides of fish with olive oil, then sprinkle with lemon-pepper seasoning. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish flakes. To serve: plate halibut steaks; place a lettuce leaf to the side, top with a pear half (cut side up), fill pear half with 2 tablespoons of pear chutney mixture.

NUTRITION (Per Serving)
Calories: 353,   Calories from Fat: 78,   Fat: 9g,   Saturated Fat: 1g,
Cholesterol: 54mg,   Sodium: 567mg,   Carbohydrate: 33g,   Dietary Fiber: 3g,
Sugar: 27g,   Protein: 36g,   Vitamin A: 13% DV,   Vitamin C: 11% DV,
Calcium: 10% DV,   Potassium: 28% DV,   Iron: 13% DV