Grilled Halibut with Sweet & Spicy Pear Chutney

Yield: 24 Servings


  • 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

    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