Oven-roasted Halibut with Cranberry Chutney

Yield: Makes 4 servings

Ingredients

• 2  cups  dried sweetened cranberries
• 1  medium onion, chopped (about 1 1/4 cups)
• 1  jalapeño pepper, seeded and chopped
• 1/2  cup  firmly packed light brown sugar
• 2  tablespoons  grated fresh ginger
• 1  tablespoon  grated orange peel
• 1/2  cup  fresh orange juice
• 1/4  cup  cider vinegar
• 4  (6-ounce) Alaskan halibut fillets (about 1 inch thick)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  teaspoons  olive oil

Preparation

Combine first 8 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 30 minutes or until mixture thickens. Cool slightly.

Sprinkle fillets with salt and pepper. Drizzle with olive oil. Place fish on a foillined baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until fish flakes easily with a fork. Top with chutney.