Hash Brown-Crusted Halibut with Mango Mint Relish

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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