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Potato Cascabel Crusted Halibut with Mango Carrot Broth and Mango Salsa - (Free Recipe below)

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SKU:
Potcrushalb - Recipes
Weight:
1.00 LBS
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Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango Salsa
 
Recipe adapted from Bobby Flay
 
3-6 halibut fillets, deboned and skinned
salt and pepper, for seasoning the fish
1 potato, peeled and shredded
cascabel pepper powder
3 tablespoons olive oil
carrot-mango broth {recipe below}
mango salsa {recipe below}
 
 
  • 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 cascabel pepper 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 3-4 minutes. 
  • Pour some of the mango-carrot broth onto a plate or into a bowl, place a fillet on top and then top with the salsa.
 
Carrot-Mango Broth:
 
2 cups mango juice
2 cups carrot juice
2 tablespoons whole coriander seeds, toasted 
1 serrano chile
salt and white pepper, to taste
 
  • In a medium saucepan over high heat, combine the juices, 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 Salsa:
 
2 mangos, peeled, seeded and coarsely chopped 
2 scallions, finely sliced
2 tablespoons red pepper, finely diced
1 teaspoon jalapeno, finely diced
2 tablespoons lime juice 
2 tablespoons cilantro, chopped
salt, to taste
  • Combine all ingredients in a medium bowl and season with salt