Halibut With Mango And Mint Salsa Food

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH

Steps:

• Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
• Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
• Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

HALIBUT WITH MANGO SALSA

Steps:

• Combine mango, red pepper, and red onion in a bowl.
• In a separate bowl, combine lime juice, olive oil, cumin, and green Tabasco.
• Add to mango mix.
• Stir in cilantro and mix until well combined. Set aside.
• Season the halibut fillets with salt and pepper.
• In a large nonstick skillet, heat the oil over medium-high heat.
• Add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets.
• To serve, place fish on separate plates and top with salsa.

POTATO AND CASCABEL-CRUSTED HALIBUT WITH MANGO-CARROT BROTH AND MANGO-GREEN ONION SALSA

Steps:

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

HALIBUT WITH MANGO AND MINT SALSA

Steps:

• In glass bowl, combine mangoes, scallions, mint, lemon juice, and black pepper.
• Cover bowl with plastic wrap and set aside for 15 minutes.
• Makes 1 1/2 cups of mango and mint salsa.
• Brush halibut lightly with olive oil and broil 6 to 8 minutes.
• Serve over rice and top with salsa.

MANGO AND MINT SALSA

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)

Steps:

• Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
• Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
• SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
• Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

HALIBUT WITH KIWI SALSA

Steps:

• In a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving., In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED HALIBUT AND FRESH MANGO SALSA

Steps:

• Prepare grill.
• Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time).
• Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork.
• Serve with mango salsa.

HALIBUT STEAKS WITH PAPAYA MINT SALSA

Steps:

• In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

HALIBUT WITH MANGO CHUTNEY

Steps:

• Make mango chutney.
• Sprinkle the ginger, garlic, mint and salt over the mango; set aside.
• Combine the vinegar and sugar in a saucepan and bring to boil.
• Add the mango, onion, chili peppers, and honey and simmer for 30 minutes.
• Serve directly on the halibut or on the side.
• Season halibut fillet with salt and pepper:.
• Puree chipotle peppers with honey.
• Place the halibut on a hot grill.
• Brush the chipotle glaze on the halibut after five minutes grill time.
• Total grill time should be about 10 to 12 minutes.