Spicy Halibut With Mango Salsa Recipes

SPICY HALIBUT WITH MANGO SALSA

Steps:

• 1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Brush with a a mixture of lime juice and 1 tablespoon water. In a bowl, combine paprika, salt, ginger, allspice, and pepper; rub onto fish. 2. Arrange fish in a shallow baking pan. Bake, uncovered, in a 450 oven for 8 to 12 minutes or till fish flakes easily with a fork. Brush fish with pan juices. If desired, garnish with lime wedges and/or lime peel strips. Makes 4 servings. Mango salsa: In a medium mixing bowl combine 1 1/2 cups peeled, chopped mangoes or peaches; 1 medium red sweet pepper, seeded and finely shopped; 1/4 cup thinly sliced green onions; 1 jalapeno pepper, seeded and finely chopped; 3 tablespoons olive oil or cooking oil; 1/2 taspoon finely shredded lime peel; 2 tablespoons lime juice; 1 tablespoon vinegar; 1/4 tsp salt; and 1/4 tsp pepper. Makes 2 cups.

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE

Steps:

• Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
• Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
• In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
• In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
• Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
• Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
• Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
• Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

SOUTH SEAS MANGO HALIBUT

Steps:

• In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.

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.

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.