Potato Cascabel Crusted Halibut with Mango Carrot Broth and Mango Salsa

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