Pepita-Crusted Halibut with Blood Orange Jicama Chutney

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.

Serves: 4
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • 469Calories: 469Cholesterol: 37mg
  • Sodium: 315mgProtein: 36g
  • Total Fat: 25gFiber: 5g
  • Carbohydrate: 25g

Ratings & Reviews: 1

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  • Dawn on 03/30/2014

    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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