Potato And Cascabel Crusted Halibut With Mango Carrot Broth And Mango Green Onion Salsa Food

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BLUE CORN TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BROTH AND MANGO-GREEN ONION RELISH



Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 24

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 freshly ground pepper
6 tablespoons olive oil
1 medium red onion, diced
2 jalapenos, diced
2 pounds lump crabmeat, picked over
3 tablespoons prepared horseradish, drained
1/4 cup Dijon mustard
3 tablespoons creme fraiche, sour cream or yogurt
1 large egg, lightly beaten
Salt and freshly ground pepper
2 cups finely crushed blue corn chips
1/4 cup thinly sliced green onion
Mango-Green Onion Relish, recipe follows
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
2 tablespoons lime juice
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.
  • Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
  • Combine all ingredients in a medium bowl and season with salt and pepper.

POTATO CRUSTED HALIBUT FILETS #5FIX



Potato Crusted Halibut Filets #5FIX image

5-Ingredient Fix Contest Entry. A delicious and elegant entrée that is crisp on the outside and moist on the inside. This recipe can easily be scaled up or down.

Provided by docchiromb

Categories     Halibut

Time 1h5m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 5

2 cups Simply Potatoes® Shredded Hash Browns
4 ounces halibut fillets, skin and bones removed
1 tablespoon seasoning salt (your favorite brand)
1 lemon
5 teaspoons extra virgin olive oil

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix.
  • 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap.
  • 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets.
  • 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.

Nutrition Facts : Calories 85.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 17.1, Sodium 23.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 6.6

HALIBUT WITH MANGO SALSA



Halibut With Mango Salsa image

Make and share this Halibut With Mango Salsa recipe from Food.com.

Provided by Lisa1

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 mango, diced
1/2 large red bell pepper, diced
1/4 cup diced red onion
3 tablespoons finely chopped cilantro
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/2-1 teaspoon ground cumin
1/2 teaspoon Tabasco jalapeno sauce
4 halibut fillets, about 6 ounces each
salt (to taste)
pepper (to taste)
1 tablespoon vegetable oil

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.

HALIBUT WITH MANGO CHUTNEY



Halibut With Mango Chutney image

This is one of the recipe that I cook a the fishing lodge during the summertime. I'm just starting to put my recipes together, so I will post some.

Provided by VickiAk

Categories     Halibut

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

2 lbs halibut fillets
1 (4 ounce) can chipotle peppers
1/4 cup honey
salt and pepper
3 cups diced fresh mango
2 teaspoons minced ginger
3 teaspoons minced garlic
1 pinch salt
2 teaspoons of fresh mint
1/4 cup white wine vinegar
3/4 cup sugar
3/4 cup diced sweet onion
2 small diced fresh chili peppers
2 teaspoons honey

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.

Nutrition Facts : Calories 736.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 93.1, Sodium 228.6, Carbohydrate 104.8, Fiber 11.4, Sugar 90.3, Protein 65.2

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