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

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
  3. Halibut: 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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