Lobster Stuffed Halibut with a Macadamia Crust and Mango Chutney

Five Utah chef's showed of their best seafood dishes in the Great American Seafood Cook-off.  They each had one hour to prepare and plate a seafood dish for the judges.  Chefs were required to use domestic seafood from a sustainable fishery as their primary ingredient.  The use of other local ingredients, including those produced by Utah's Own member companies, was encouraged. One of those chef's was Lorin Smaha creator of Freshies Lobster Co., a staple at the Park Silly Market. 
 
Lobster Stuffed Halibut with a Macadamia Crust and Mango Chutney 
 
4 4 ounce thick fillets
8 ounces of picked cooked lobster meat
3/4 cup of macadamia nuts
1/3 cup of panko bread crumbs
3 T melted butter
1/2 cup of coconut milk
1 mango
1 jalapeno
3/4 of onion
2 t ginger minced
2 t garlic minced
3 T fresh orange juice
1 t brown sugar
 
 
1. preheat the oven to 425 degrees
2. in a food processor combine macadamia nuts and panko and melted butter
3. slit a hole in one side of the halibut and season both sides with salt and pepper
4. toss a couple of tablespoons of macadamia nut crust in with the lobster then stuff the lobster into the pocket in the halibut
5. brush the outside of the halibut with the coconut milk then press the crust on top of the fish
6. place in oven on middle rack for 15-20 minutes depending on the size of filet
7. make the chutney: saute the onion, and ginger for about 10 minutes. 
8.add the garlic and cook for another minute
9. add the mangos and reduce to low and cook for 10 more minutes
10. add the orange juice and brown sugar, salt and pepper and jalapeno, cook for another 10 stirring occasionally
11. serve the chutney on top of the fish and enjoy

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