Hash Brown-Crusted Halibut with Mango Mint Relish

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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4 skinless halibut fillets, 3 to 4 ounces each, about 1/2 inch thick

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/8 teaspoon granulated garlic 

2 cups refrigerated shredded hash browns, such as Simply Potatoes

1 large egg, whisked in a shallow dish 

2 tablespoons butter, melted and cooled slightly

1 tablespoon vegetable oil 

Mango-Mint Relish, recipe follows

Mango-Mint Relish:

2 tablespoons thinly sliced fresh mint

Zest and juice of 2 limes 

1 ripe medium mango, diced 

1 Fresno chile, half of the seeds and ribs removed, diced

1 small shallot, minced 

Kosher salt and freshly ground black pepper


  1. Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
  2. Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.

Mango-Mint Relish:

  1. Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.