Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchement paper or foil. Get your guests to cut open the little parcels at the table, it’s a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking.

Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish!

Recommended Wines:
Aura Verdejo 2003, Rueda, Spain;

2002 Grand Burge Thorn Riesling, Eden Valley, Australia;

Seresin Sauvignon Blanc 2002, Marlborough, New Zealand;

Laurent-Perrier Rosé Brut, current release;

Manzanilla Papirusa Lustau Sherry, Spain. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=230557″>4Susan</a>


From Recipe-zaar Halibut Recipes