Ingredients Jump to Instructions ↓

  1. 2 cups fresh mango juice or canned mango nectar

  2. 2 cups fresh carrot juice

  3. 1 tablespoon toasted whole fennel seeds

  4. 2 tablespoons toasted whole coriander seeds

  5. 1 habanero chile Salt and pepper

  6. 1 large mango , peeled, seeded and coarsely chopped

  7. 2 green onions, finely sliced

  8. 1 teaspoon finely chopped jalapeno

  9. 2 tablespoons freshly squeeze lime juice

  10. 2 tablespoons finely chopped cilantro Salt and pepper

  11. 4 halibut fillets,

  12. 5 to 6 ounces each Salt and pepper

  13. 1 large Idaho potato, peeled and finely shredded

  14. 1 tablespoon cascabel chile powder

  15. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  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. Combine all ingredients in a medium bowl and season with salt and pepper. 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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