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

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

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

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.

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.

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.