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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.

This recipe is the result of flavor studies showing new trends in pairings.

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

Ingredients

• 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)

Preparation

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.