Mango Chutney
1 fresh mango, peeled, pitted, and chopped (1 C.)
2 green onions, white parts only, chopped (1/2 C.)
1 T. peeled, grated fresh gingerroot
1/2 C. fruity white wine (I prefer dealcoholized blanc)
1/4 tsp. angostura bitters (optional)l
1/4 tsp. cayenne pepper

Halibut
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 T. finely chopped fresh tarragon
1 1/2 T. finely chopped fresh parsley
1 1/2 T. finely chopped fresh chives
1 1/2 T. finely chopped fresh basil
6 halibut fillets, about 6-oz. each
6 C. arugula leaves, washed and spun dry

Combine the mango, onion, ginger, wine, bitters, and cayenne in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside until ready to serve. You can make this ahead if you like. Preheat the broiler. Season the fish with the salt and pepper then spray lightly with cooking oil spray. Mix the tarragon, parsley, chives, and basil in a small bowl and sprinkle a third of this mixture on one side of the fish. Place the fish on a broiler pan, herbed side down. Sprinkle the fillets with another third of the herb mixture, then spray the tops of the fish lightly with cooking spray. (Save the rest of the herbs for garnish.) Broil the fillets for 4 minutes on each side, or until the flesh is no longer translucent, but white throughout. Divide the arugula among 6 plates and lay a fish fillet on top of each. Heap a spoonful of mango chutney on the fish and sprinkle the reserved herb mixture over all.

Yield: 6 servings
Calories: 219
Fat: 4g
Fiber: 1g