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Garam masala, an aromatic spice blend from India, seasons a pepita (pumpkin seed) crust for halibut. Fresh mangoes, jicama and blood orange make a refreshing complement to the crispy fish.
3 blood oranges
1 tablespoon olive oil
1/2 cup match-stick jicama strips
1/3 cup cubed peeled mango
1/4 cup chopped red onion
1 tablespoon Champagne vinegar
1 tablespoon agave nectar
1/4 teaspoon McCormick Gourmet™ Garam Masala Blend
1 tablespoon coarsely chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons McCormick Gourmet™ Garam Masala Blend
1/2 cup unsalted pepitas, (shelled pumpkin seeds), coarsely chopped
1/2 teaspoon McCormick Gourmet™ Sicilian 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 nonstick skillet on medium heat. Add jicama; cook and stir 3 minutes or until tender-crisp. Add mango, onion, 1/4 cup of the orange juice, vinegar, agave nectar and 1/4 teaspoon of the 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 nonstick 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 Blood Orange Jicama Chutney.
(Amount per serving)
I found this spice by accident, tried it on French toast and loved it. Trying it in my beef stew tonight. Looking forward to the experience.
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