Friday, May 04, 2007

Pan-fried hallibut with mango salsa - Let's sing "Under the Sea" salsa style!

Lychee for this chicken dish, pineapples for the assam prawns and pizza, and now....mangoes, for this mango-salsa pan-fried halibut. Fruits, especially those with a slight acidic tang, can add a refreshing taste to savory dishes.

This salsa is made from the perfect chrome-yellow mango, and is dedicated to A Taste of Yellow.

Ate the mango as a fruit, biting the yellow cubes of flesh off the skin. So sweet...this mango is.

Homemade Mango Salsa (serves 2-3)
Mango, cut into small cubes; kiwis, cut into small pieces; some water chestnuts, cut into small cubes; handful of cilantro leaves, chopped finely; some sliced almonds and lime juice.

1. Easy- Just mix all the ingredients and set aside in fridge.
2. The mango salsa looks like this:

For the mango salsa, I've used it to top over halibut fillets.
Other than salmon, halibut is another nutrient-dense fish (a very good source of high quality protein, and rich in significant amounts of nutrients including the minerals selenium, magnesium, phosphorous and potassium).

Known as the "steak" of seafood, halibut is naturally lean, has a delicately sweet flavor (definitely no muddy taste even in frozen form), has snow white flesh and a firm texture. It really pairs well with the light and zesty tangy mango salsa.

Pan-fried/Sauteed Halibut with Mango Salsa (serves 2-3)
Ingredients: 2 halibut fillets, some salt and pepper, and mango salsa prepared earlier
1. With the thawed halibut fillets, dab dry and season with some salt and pepper
2. Heat some olive oil in saute pan at low-medium heat
3. Pan-fry one side of the halibut for about 5-6mins (Note: DO NOT turn the fillet while sauteing one side)
4. After 5-6mins, turn the fillet over and pan-fry for another 4-5mins
5. While pan-frying the other side, spoon the mango salsa on the already cooked top-side
6. Use a aluminum foil to cover top-side of fillet that is topped over with salsa, while pan-frying the other side.
Note: The salsa - which is basically a fruit medley need not be cooked. Covering with the foil circulates the heat of frying within the fillets while frying and warms the mango salsa simultaneously, so that the entire dish - fish and salsa, is served warm.
7. Serve immediately

Another nice summer dish, do you think so ?

Other posts:
Baked/grilled salmon kebab
Pan-fried fish with homemade pesto sauce
Linguine vongole

Look at that snow white flesh of halibut and the colorful salsa - what a contrast of colors.

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