Spicy Mango Halibut Recipes

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

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.

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.

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.

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.

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.

Steps:

• Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
• After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
• Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.