Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa

Total Time:
50 min
20 min
30 min

4 servings

  • Carrot-Mango Broth:
  • 2 cups fresh mango juice or canned mango nectar
  • 2 cups fresh carrot juice
  • 1 tablespoon toasted whole fennel seeds
  • 2 tablespoons toasted whole coriander seeds
  • 1 habanero chile
  • Salt and pepper
  • Mango-Green Onion Salsa:
  • 1 large mango, peeled, seeded and coarsely chopped
  • 2 green onions, finely sliced
  • 1 teaspoon finely chopped jalapeno
  • 2 tablespoons freshly squeeze lime juice
  • 2 tablespoons finely chopped cilantro
  • Salt and pepper
  • Halibut:
  • 4 halibut fillets, 5 to 6 ounces each
  • Salt and pepper
  • 1 large Idaho potato, peeled and finely shredded
  • 1 tablespoon cascabel chile powder
  • 3 tablespoons olive oil
Carrot-Mango Broth:
  • In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.

Mango-Green Onion Salsa:
  • Combine all ingredients in a medium bowl and season with salt and pepper.

  • Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

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