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Seared Halibut with Mango Chutney

4 Tbsp (divided) of Chipotle Olive Oil or Baklouti Green Chili Olive Oil 1/2 cup diced red bell pepper

1/2 cup diced green bell pepper 1 cup diced onion 3 Tablespoons Alfoos Mango White Balsamic Vinegar 2 cups mango, diced into small pieces (frozen mango works well, too) 2 cups drained, canned, crushed pineapple

1 teaspoon brown sugar (optional)

6 oz pieces of Halibut or any white fish 

Pour the 2 tablespoons of olive oil into a sauté pan and warm to medium-high heat. Place the bell peppers and onions in the pan and sauté for about 5-7 minutes. Stir while cooking. Add in the mango and pineapple, then add the Mango White Balsamic Vinegar and continue cooking over low heat until the vinegar has reduced and the mixture begins to thicken. Keep warm.

For the fish:

Wash and pat the fish dry. Season each side liberally with sea salt and pepper.

Heat the remaining 2 tablespoons of olive oil in a large wide skillet over medium heat. Once hot, add the fish and sear for 3-5 minutes per side depending on how rare you like your fish.

Arrange the cooked fish on each plate and top with the Mango Chutney.

The Mango Chutney can be served at room temperature with tortilla chips, or it also goes well with shrimp, pork or chicken.

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