Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Eggs |
| 3 tablespoons | Soy sauce |
| 1 tablespoon | Water |
| 1 pounds | Fresh halibut filets; (4) |
| 1 cup | Chopped pecans |
| 3 tablespoons | Olive oil |
| 3 \N | Limes; juice of |
| ¼ cup | Chopped cilantro |
| ½ cup | Mango chutney |
| ½ cup | Orange marmalade |
| ¼ cup | Whole-grain mustard |
| 1 tablespoon | Horseradish |
| ¼ cup | Lime juice |
SAUCE
Directions: In a small bowl, beat together the egg, soy sauce and water.
Dip the halibut filets into the egg mixture then coat well in the chopped pecans. Heat the olive oil in a large saut‚ pan and add the halibut. Brown well. When brown, add the juice of 3 limes and fresh cilantro. Cover the pan and let simmer for 3-4 minutes until fish is cooked through. To create the sauce, combine the chutney, marmalade, mustard, horseradish and lime juice. Serve with the fish. Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.