Halibut with Spicy Mint-Cilantro Chutney
Halibut with Spicy Mint-Cilantro Chutney is a gluten free and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 240 calories, 33g of protein, and 10g of fat each. If you have ginger, 3-less-fat cream cheese, green onions, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
Remove seeds from half of serrano pepper; leave seeds in other half of pepper.
Place both pepper halves in a mini food processor; pulse 5 times or until minced.
Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.
Heat a large nonstick skillet over medium-high heat.
Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish.
Add oil and butter to pan; swirl until butter melts.
Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Maysara Arsheen Pinot GrisA bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.