Pepita Crusted Halibut With Blood Orange Jicama Chutney

Ingredients

• 3 blood oranges
• 1 tablespoon olive oil
• 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
• 1/4 teaspoon McCormick Gourmet™ Garam Masala Blend
• 1 tablespoon coarsely chopped fresh cilantro
• 2 tablespoons olive oil
• 2 teaspoons McCormick Gourmet™ Garam Masala Blend
• 1/2 cup unsalted pepitas, (shelled pumpkin seeds), coarsely chopped
• 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 1 egg white, lightly beaten
• 4 halibut fillets, about 1-inch thick, skin removed (1 to 1 1/3 pounds)

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