Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 19
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 56
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
Directions
- 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.
- 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.