Simon Rimmer serves up a tasty fish dish of blackened halibut mango chutney on Daily Brunch.

The ingredients for the mango chutney, 1 tbsp olive oil, 2.5cm piece ginger, peeled, finely chopped, 1 small red chilli, deseeded, chopped, 1 lime, zest and juice only, 1 garlic clove, crushed, pinch ground cinnamon,pinch ground coriander seeds, 225g soft light brown sugar, 225ml cider vinegar and 3 mangoes, peeled, cut into cubes.

For the blackening mix: 3 tbsp cayenne, 2 tsp mustard powder, 2 tsp dried oregano, 4 tsp garlic powder, 3 tsp onion powder, 1 tsp celery salt, pinch dried thyme and 2 tsp white pepper.

For the halibut: 4 x 150g halibut steaks and salt and freshly ground black pepper.