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

Name: Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil.
2
Reduce the heat and simmer 20 minutes, or until reduced by half.
3
Strain through a fine strainer and season to taste with salt and pepper.
4
Combine all ingredients in a medium bowl and season with salt and pepper.
5
Season the fillet on both sides, to taste, with salt and pepper.
6
Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder.
7
Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke.
8
Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes.
9
Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes.
10
Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl.
11
Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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