Pepita-Crusted Halibut with Blood Orange Jicama Chutney

Pepita-Crusted Halibut with Blood Orange Jicama Chutney

Prep Time

20 minutes

Cook Time

15 minutes


4 people

Garam masala, an aromatic spice blend from India, seasons a pepita (pumpkin seed) crust for this halibut dish. Fresh mangoes, jicama and blood orange make a refreshing complement to the crispy fish.

Recipe courtesy of McCormick


  • 3 blood oranges or small seedless oranges
  • 3 tablespoons olive oil, divided
  • 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 or honey
  • 2 1/4 teaspoons McCormick® Gourmet Collection Garam Masala, divided
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1/2 cup unsalted pepitas (shelled pumpkin seeds), coarsely chopped
  • 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1 egg white, lightly beaten
  • 4 halibut fillets (about 1-inch thick), skin removed (1 to 1 1/3 pounds)


  • 1 Peel and section 2 of the oranges. Squeeze juice from remaining orange. Set aside.
  • 2
  • 3 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.
  • 4
  • 5 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.
  • 6
  • 7 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.


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