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

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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Carrot-Mango Broth:
2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 Tbsp toasted whole fennel seeds
2 Tbsp toasted whole coriander seeds
1 habanero chile
Salt and pepper

Mango-Green Onion Salsa:
1 large mango, peeled, seeded, and coarsely chopped
2 green onions, finely sliced
1 tsp finely chopped jalapeno
2 Tbsp freshly squeezed lime juice
2 Tbsp finely chopped cilantro
Salt and pepper

4 halibut fillets, 5 to 6 oz each
Salt and pepper
1 large Idaho potato, peeled and finely shredded
1 Tbsp cascabel chile powder
3 Tbsp olive oil


For the Mango-Carrot Broth:
In a medium saucepan over high heat, combine the juices, fennel, 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-Green Onion Salsa:
Combine all ingredients in a medium bowl and season with salt and pepper.

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 chile 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 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

Serves 4.

Recipe by Bobby Flay, foodnetwork.com