Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

Ingredients

• 2 tablespoons ancho chile powder 
• 1 teaspoon cayenne 
• 1 cup corn kernels frozen thawed
• 3 tablespoons curry powder 
• 4 cups fish stock 
• 1 tablespoon garlic minced
• 2 cloves garlic finely chopped
• 0.3 cup golden raisins 
• 1  apples diced green cored peeled
• 2 teaspoons ground cardamom seed 
• 1 teaspoon ground cloves 
• 2 tablespoons ground coriander seed 
• 1 tablespoon ground cumin seed 
• 1 tablespoon ground fenugreek seed 
• 2 teaspoons ground ginger 
• 24 ounce pacific halibut filets 
• 1 cup heavy cream 
• 2 tablespoons brown sugar light
• 4 servings olive oil 
• 6  plum tomatoes diced peeled
• 0.5 cup onion red chopped
• 4 servings salt 
• 4 servings salt and pepper freshly ground
• 1 tablespoon turmeric 
• 2 tablespoons butter unsalted
• 0.3 cup citrus champagne vinegar 
• 1 tablespoon ground peppercorns black
• 0.5 cup onions yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• grill pan

Directions

1. Heat a large saute pan or grill pan over high heat.
2. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side.
3. Serve with corn sauce and tomato chutney.
4. Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt.
5. Serve at room temperature.
6. Heat butter in a medium saucepan over medium heat.
7. Add onions and green apples and cook until soft.
8. Add garlic and cook for 1 minute.
9. Add curry powder and cook for 5 minutes.
10. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan.
11. Add the corn to the stock and cook for 30 minutes, covered.
12. Place the cream in a small saucepan and cook until reduced by half.
13. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
14. In a bowl combine all curry powder ingredients.