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Potato
& Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green
Onion Salsa
Yield: 4 servings
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Wine suggestion
Lots of fruit and flavor in the sauce…be adventurous
and try a Viognier. Originally from the Northern Rhone but
becoming more popular in California. Full-bodied enough
for this sturdy fish dish, Viognier is characterized by
its peachy aromas, which makes it a great match for this
preparation.
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Carrot-Mango Broth
- 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
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.
Mango-Green Onion Salsa
- 1
large mango, peeled, seeded and coarsely chopped
- 2
green onions, finely sliced
- 1
teaspoon jalapeño, finely chopped
- 2
Tablespoons freshly squeeze lime juice
- 2
Tablespoons cilantro, finely chopped
- Salt
and pepper
Combine
all ingredients in a medium bowl and season with salt and pepper.
Halibut
- 4
halibut fillets, 5-6 ounces each
- 1
large Idaho potato, peeled and finely shredded
- 1
Tablespoon cascabel chile powder
- 3
Tablespoons olive oil
- 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 sauté 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 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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