Ingredients

• 1 tbsp olive oil
• 2.5cm/1in piece ginger
• peeled
• finely chopped
• 1 small red chilli
• deseeded
• chopped
• 1 lime
• zest and juice only
• 1 garlic clove
• crushed
• pinch ground cinnamon
• pinch ground coriander seeds
• 225g/7½oz soft light brown sugar
• 225ml/7½fl oz cider vinegar
• 3 mangoes
• peeled
• cut into cubes
• 3 tbsp cayenne
• 2 tsp mustard powder
• 2 tsp dried oregano
• 4 tsp garlic powder
• 3 tsp onion powder
• 1 tsp celery salt
• pinch dried thyme
• 2 tsp white pepper
• 4 x 150g/5oz halibut steaks
• salt and freshly ground black pepper
• 4 lime wedges
• handful fresh coriander
• basmati rice
• cooked according to packet instructions

Directions

• For the chutney
• heat the olive oil in a large frying pan over a low heat and gently fry the ginger
• chilli
• lime zest
• lime juice and garlic until softened
• but not coloured.
• Add the cinnamon
• coriander
• sugar
• vinegar and mango. Increase the heat and bring to the boil.
• Reduce the heat and simmer for at least 40 minutes
• until reduced to a sticky jam consistency.
• Meanwhile
• for the blackening mixture
• place all of the blackening ingredients into a bowl and mix well.
• For the halibut
• season the fish steaks with salt and freshly ground black pepper.
• Press each side of the fish into the blackening mixture and shake off any excess.
• Dry fry the coated steaks in a hot frying pan for 2-3 minutes on each side
• or until just cooked through.
• To serve
• place the cooked halibut steaks onto plates and garnish with the lime wedges
• fresh coriander and serve with rice.