Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango Salsa

While I was at work last week, I was discussing food with my manager. We got on the subject of peppers and he introduced me to the cascabel. I had no idea what they were and he was nice enough to bring me a bag of dried ones so that I could use them. Cascabel peppers have a smoky flavor and are mildly spicy. This just means they aren't going to overpower a dish with spiciness but will add a nice smokiness. Plus, I love finding new ways to use halibut and when I saw this recipe, I got super excited.

Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango Salsa
Recipe adapted from Bobby Flay

3-6 halibut fillets, deboned and skinned
salt and pepper, for seasoning the fish
1 potato, peeled and shredded
cascabel pepper powder
3 tablespoons olive oil
carrot-mango broth {recipe below}
mango salsa {recipe below}

  • 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 cascabel pepper 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 3-4 minutes. 
  • Pour some of the mango-carrot broth onto a plate or into a bowl, place a fillet on top and then top with the salsa.

Carrot-Mango Broth:

2 cups mango juice
2 cups carrot juice
2 tablespoons whole coriander seeds, toasted 
1 serrano chile
salt and white pepper, to taste

  • In a medium saucepan over high heat, combine the juices, 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 Salsa:

2 mangos, peeled, seeded and coarsely chopped 
2 scallions, finely sliced
2 tablespoons red pepper, finely diced
1 teaspoon jalapeno, finely diced
2 tablespoons lime juice 
2 tablespoons cilantro, chopped
salt, to taste

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




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