Halibut With Mango And Mint Salsa Recipes

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GRILLED PACIFIC HALIBUT WITH MANGO SALSA



Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

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.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH



Hash Brown-Crusted Halibut with Mango Mint Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 skinless halibut fillets, 3 to 4 ounces each, about 1/2 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon granulated garlic
2 cups refrigerated shredded hash browns, such as Simply Potatoes
1 large egg, whisked in a shallow dish
2 tablespoons butter, melted and cooled slightly
1 tablespoon vegetable oil
Mango-Mint Relish, recipe follows
2 tablespoons thinly sliced fresh mint
Zest and juice of 2 limes
1 ripe medium mango, diced
1 Fresno chile, half of the seeds and ribs removed, diced
1 small shallot, minced
Kosher salt and freshly ground black pepper

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 AND MINT SALSA



Halibut With Mango and Mint Salsa image

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

Provided by Dancer

Categories     Sauces

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

2 mangoes, chopped
3 scallions, finely chopped
1/2 cup of fresh mint, chopped
1 tablespoon lemon juice
fresh ground black pepper
1 halibut, filleted
olive oil, for brushing

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



Mango and Mint Salsa image

Categories     Condiment/Spread     Sauce     No-Cook     Quick & Easy     Mango     Mint     Summer     Jalapeño     Parade

Yield Makes about 2 cups

Number Of Ingredients 8

1 ripe mango, peeled and pitted
1/4 cup diced (1/4 inch) red onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced jalapeño pepper, seeds removed
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

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.

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 STEAKS WITH PAPAYA MINT SALSA



Halibut Steaks with Papaya Mint Salsa image

An amazing mix of fresh, zesty salsa and good, smoky flavor-plus 161mg of magnesium-makes this dish the catch of the day! -Sonya Labbe, Los Angeles

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 medium papaya, peeled, seeded and chopped
1/4 cup chopped red onion
1/4 cup fresh mint leaves
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 tablespoons olive oil, divided
1 tablespoon honey
4 halibut steaks (6 ounces each)

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.

Nutrition Facts : Calories 300 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

SOUTH SEAS MANGO HALIBUT



South Seas Mango Halibut image

This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

2 teaspoons ground coriander
2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds halibut fillets, cut into 1-inch pieces
2 large sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into small wedges
5 tablespoons canola oil, divided
1 can (13.66 ounces) light coconut milk
3 tablespoons tomato paste
2 medium mangoes, peeled and chopped
1 package (10 ounces) fresh spinach, torn

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.

Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.

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