Hash Brown Crusted Halibut with Mango Salsa
 
Prep time
Cook time
Total time
 
A fun way to serve your fish and potatoes, cooked together in one fun dish and topped with a fresh mango and corn salsa that doubles as a sauce.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1 c corn, cut off the cob or thawed from frozen
  • 1 mango, diced
  • ½ c red onion, diced
  • ½ jalapeno, minced
  • Salt
  • Lime, juice of 1
  • Cilantro, chopped about ¼ c
  • 4 skinless halibut fillets, ½ inch thick, 3-4 ounces each
  • Salt & pepper
  • Granulated garlic
  • 2 c refrigerated shredded hash browns
  • 1 egg, beaten
  • 2 T butter, melted
  • 1 oil
Instructions
  1. Optional: If using frozen corn, cook 2-3 minutes over medium heat in a dry skillet to give it a little color and roasted flavor.
  2. In a medium bowl mix together, corn, mango, onion, jalapeno, a pinch of salt, half the lime juice and cilantro. Stir together and taste. Add more salt or lime juice based on your preference.
  3. Take 1 cup of the salsa and blend it with 1-2 T of water in a small blender until it forms a thick sauce.
  4. Set aside salsa and sauce.
  5. Season halibut with a sprinkle of salt, pepper and granulated garlic.
  6. Press hash browns between two paper towels into a compact layer about the size of the fish. Cut into 4 “slices” that match the size of the fish.
  7. Dip one side of each fillet into the egg. Press a hash brown top onto each piece of fish.
  8. Add melted butter and oil to a cold nonstick skillet. Place fish in hash brown side down. Cook over medium-low heat for about 8-10 minutes until hash browns are golden brown. Gently flip with a fish turner and cook until the fish reaches 125 degrees about 3 minutes.
  9. To serve, spread some of the sauce on the bottom of the plate, set a piece of fish on top of the sauce, top with mango salsa.
Recipe by Gravel & Dine at https://gravelanddine.com/hash-brown-crusted-halibut-with-mango-salsa/