Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. Carrot-Mango Broth:
2. 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.
3. Mango-Green Onion Salsa:
4. Combine all ingredients in a medium bowl and season with salt and pepper.
5. Halibut:
6. 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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