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

Deselect All

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