Pepita Crusted Halibut with Blood Orange Jicama Chutney

Pepita Crusted Halibut with Blood Orange Jicama Chutney

Prep Time

20 minutes

Cook Time

15 minutes



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

Recipe courtesy of McCormick®.

This recipe is the result of flavor studies showing new trends in pairings. Read more about how the flavor forecast pairings are chosen.

Nutritional Information Per Serving: 469 Calories, Fat 25g, Protein 36g, Carbohydrates 25g, Cholesterol 37mg, Sodium 315mg, Fiber 5g.


  • 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 or kernels), 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 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.
  • 3 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.
  • 4 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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