Halibut with Mango-Lime Chutney


I love to cook fish in parchment paper! It’s a quick and easy and it’s a great way to safeguard against drying out a nice piece of fish. The mango-lime chutney is the perfect way to top off a well-cooked piece of halibut. Serve this with some roasted asparagus and quinoa and it’s the perfect spring or summer meal!

Halibut with Mango-Lime Chutney
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Entrée
Servings: 2 servings
Author: Michelle Babb
Mango-Lime Chutney
  • 1 mango peeled and chopped
  • 1 small shallot minced
  • 1 teaspoon minced ginger
  • ¼ cup fresh cilantro finely chopped
  • 1-2 Tablespoons fresh lime juice
  • 3 Tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 1 roll of parchment paper
  • 1 pound halibut fillet
  • Sea salt
  • Fresh ground pepper
  1. Preheat oven to 350 degrees F.

  2. In medium bowl, combine mango, shallot, ginger and cilantro. Squeeze juice from ½ a lime into the bowl. Drizzle olive oil over the ingredients and stir until the ingredients are blended.

  3. Add salt and pepper, cover the bowl and refrigerate (if making the chutney ahead), or set aside.

  4. Cut parchment paper into a large heart shape (large enough to completely cover the halibut fillet). Place the halibut onto the parchment paper, slightly off center. Add salt and pepper.

  5. Fold parchment paper over the halibut so all edges of the parchment paper come together.

  6. Roll the edges and twist each end of the parchment paper so that the halibut is sealed inside of the parchment.

  7. Place the halibut on a baking sheet or shallow broiler pan. Bake for 15-20 minutes, depending on the thickness of the fillet. When the halibut is done, it will be opaque and flaky.

  8. Carefully remove the halibut from the parchment paper, top with the mango-lime chutney and serve.