Best 3 Spicy Mango Halibut Recipes

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Indulge your taste buds in a tantalizing culinary journey with our Spicy Mango Halibut, a symphony of flavors that will transport you to the tropics. This delectable dish features succulent halibut fillets, expertly cooked to flaky perfection, enveloped in a vibrant and zesty mango sauce that bursts with a harmonious blend of sweet, tangy, and spicy notes. Accompanying this main course are two equally enticing recipes: a refreshing Mango Salsa, bursting with the vibrant flavors of fresh mangoes, red onions, and cilantro, and a creamy Avocado Crema, adding a luscious and velvety texture to complement the spicy mango sauce. Get ready to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

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



Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

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.

SPICY HALIBUT WITH MANGO SALSA



SPICY HALIBUT WITH MANGO SALSA image

Categories     Fish     Bake     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 9

Spicy Halibut:
1 pound fresh or frozen halibut steaks (1 in thick)
1 tablespoon lime juice
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
Lime wedges and/or lime peel strips (optional)

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.

SPICY MANGO HALIBUT



Spicy Mango Halibut image

This is an easy to make dish that will impress the guests. I invented it one night when just about all the ingredients were the only things left int he fridge - so I guess I can't take all the credit.

Provided by Boston Pape

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 halibut steaks
1 chopped white onion
1/3 choppe purple onion
chopped fresh cilantro, 1/2 of a handful
2 thinly sliced frech green jalapenos
1 diced mango
2 -4 dashes of yellow curry
6 tablespoons peanut oil

Steps:

  • Saute the jalapeno slices in the peanut oil in a wok or pan.
  • add onions and cook for about 2 minutes on medium heat.
  • add diced mangos and cilantro and cook for an additional 3-5 minutes. Do not over cook the mango - basically cook them until they turn form the bright yellow to a duller yellow. Add curry, salt and pepper. Move the pan of chutney to the side and move on to cooking the halibut.
  • Saute the halibut steaks in peanut oil with a teaspoon of shopped garlic. Cook until the halibut is about 80% done.
  • Add the chutney to the halibut pan and cover the halibut completely.

Tips:

  • Choose firm, ripe mangoes: When selecting mangoes for this recipe, look for ones that are firm to the touch and have a deep yellow or orange color. Avoid mangoes that are soft or have green patches, as these may be underripe and lack flavor.
  • Use fresh halibut: For the best results, use fresh halibut fillets for this recipe. Frozen halibut can also be used, but it should be thawed completely before cooking.
  • Make sure the halibut is cooked through: Halibut is a relatively delicate fish, so it's important to cook it carefully to avoid overcooking. The fish should be cooked through when it flakes easily with a fork.
  • Don't overcrowd the pan: When cooking the halibut, it's important to not overcrowd the pan. This will help to ensure that the fish cooks evenly and doesn't steam. If necessary, cook the fish in batches.
  • Serve immediately: This dish is best served immediately after it is cooked. The halibut will be at its best when it is hot and flaky, and the mango salsa will be bright and flavorful.

Conclusion:

Spicy mango halibut is a delicious and healthy dish that is perfect for a light and refreshing meal. The combination of sweet and spicy flavors is sure to please everyone at the table. This recipe is also relatively easy to make, making it a great option for busy weeknights. With its vibrant flavors and healthy ingredients, this dish is sure to become a favorite in your household.

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