Pepita-Crusted Halibut With Blood Orange Jicama Chutney

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Our weekend recipe is a fish entrée that features a trendy flavor duo: pepitas and garam masala.


Pepitas are roasted pumpkin seeds, easily identifiable by their light green color. They’re often used in Latin American dishes.

Garam masala is an aromatic Indian blend of coriander, black pepper, cumin, cardamom and cinnamon. Commercial blends are available in the spice aisle of your local supermarket, natural and organic food store, or Indian market.

Both ingredients are used to create a crispy crust for the halibut. Garam masala is also added to the colorful chutney that tops the fish, made from mangos, jicama and blood oranges.

Don’t be intimidated by the list of ingredients. Prep time for this dish is only 20 minutes, and cook time is 15 minutes.

Pepita-Crusted Halibut With Blood Orange Jicama Chutney

Makes 4 servings

3 blood oranges or small seedless oranges
3 tablespoons olive oil, divided
1/2 cup matchstick jicama strips
1/3 cup cubed peeled mango
1/4 cup chopped red onion
1 tablespoon champagne vinegar
1 tablespoon agave nectar or honey
2¼ teaspoons garam masala, divided
1 tablespoon coarsely chopped fresh cilantro
1/2 cup unsalted pepitas, coarsely chopped
1/2 teaspoon sea salt
1 egg white, lightly beaten
4 halibut fillets (about 1-inch thick), skin removed (1 to 1-1/3 pounds)

Peel and section 2 of the oranges. Squeeze juice from remaining orange. Set aside.

Heat 1 tablespoon of the oil in large skillet on medium heat. Add jicama; cook and stir 3 minutes or until tender-crisp. Add mango, onion, 1/4 cup orange juice, vinegar, agave nectar and 1/4 teaspoon garam masala; cook and stir 1 minute or until sauce is slightly thickened and heated through. Remove from heat. Stir in orange sections and cilantro. Spoon chutney into bowl. Set aside.

Mix pepitas, remaining 2 teaspoons garam masala and sea salt in shallow dish. Brush fish with egg white. Coat both sides evenly with pepita mixture.

Heat remaining 2 tablespoons oil in large skillet on medium heat. Add fish; cook 3 to 4 minutes per side or until fish flakes easily with fork and crust is crisp and golden brown. Serve with chutney.

Recipe and photos courtesy of McCormick

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