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: Gravel & Dine
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
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.
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.
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.
Set aside salsa and sauce.
Season halibut with a sprinkle of salt, pepper and granulated garlic.
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.
Dip one side of each fillet into the egg. Press a hash brown top onto each piece of fish.
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.
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/