Blackened halibut with mango chutney

Here is a recipe that is very simple to make at the campsite with a few preparations. I usually clarify my butter, pre blend my spices, and make the chutney before setting off. You can re-heat the chutney before serving (just keep it covered to prevent it from drying out). I usually make a simple salad of spring greens, fresh tomatoes, and artichoke hearts. Hopefully you will find this recipe as simple and enjoyable as I do.


   BLACKENED SEASONING:mix ahead and store in mason jar
2 Tbs. cayanne
1 Tbs dry mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp ground thyme
1/2 tsp white pepper
1 tsp black pepper
1 tsp sea salt or kosher salt

   MANGO CHUTNEY:make ahead of time and store in container which can be heated
2 Tbs fresh ginger (grated or finely minced)
3 mangos chopped
1 cup dried cranberries
zest of one lemon
1 cup brown sugar
1 cup cider vinegar
1/2 tsp corriander
 1 tsp cinnamon
Mix all ingredients in deep skillet or sauce pan, stir, then bring to boil. Lower temp to a simmer and leave for 30 mins.

To blacken fish you will need some heavy equipment. My personal fave. is a cast iron griddle, but a large cast iron skillet will do just as well. Spread the pre-mixed blackened seasoning onto a plate. Place fillets flat into the spices. When your cast iron is smoking hot add a little clarified butter and then the fish with the spices down for about 2 mins. flip fish over with a spatula and give them two more mins. If the fish are not to your desired doneness, place on aluminum foil and move to a low heat area until ready. Serve topped with chutney, a simple salad, and i love mine with sweet potato fries, but i'm a southern boy so...

HOPE YOU ENJOY!!

That's a wicked recipe...

 Gonna have to give that a try

SMOKIN HOT   

I just cooked up some of Haibut in olive oil with this blackened mix and it took two glasses of water and a glass of milk to cool off my mouth.  Don't get me wrong I liked it and cleaned my plate  but it would have been better if it would have had a little less kick.

Was it.....
1.  Lack of Mango Chutney to cool the mouth?
2.  Olive oil and not clarified butter?
3.  Should have been 2 tsp not tbl on the receipe?

I just did some store bought Snapper that way.  Differen recipe, but I love the heat.  If you blacken at home for the first time, do it outside.  I am kind of lucky as I have my own place and my girlfriend hers and I just cook and walk it over to her place. If your doing it right there will be some serious smoke going on.  I learned it from some good ole boys when I was in the Florida National Guard, and they do it right.  The hotter the pepper the hotter the smoke coming off of it will be.