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Thai-Style Halibut with Mango Relish
15 min prep time
18 min cook time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Thai-Style Halibut with Mango Relish
The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish.
15 min prep time
18 min cook time
4servings
1 fillet with rounded 1/3 cup relish
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Step-By-Step Instructions:
- Heat 1/2 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the white part of the scallions and the chile pepper and sauté until the scallions begin to caramelize, about 3 1/2 minutes. Add the mango and soy sauce and cook, while stirring, until the mango is softened, about 7 minutes. Stir in the lime juice and green part of the scallions, transfer to a bowl, and set aside.
- Season the fish with the salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fillets and sauté until cooked through and lightly browned, about 3 minutes per side. (Note: Prepare in batches, if necessary.)
- Top the fillets with the mango relish, sprinkle with the cilantro, and serve.
Nutrition facts
4 Servings
-
Serving Size
1 fillet with rounded 1/3 cup relish
- Amount per serving Calories 230
-
Total Fat
7g
- Saturated Fat 1g
- Cholesterol 70mg
- Sodium 430mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 11g
- Protein 27g
- Potassium 790mg
- Phosphorous 350mg
Ingredients
grapeseed oil (divided)
1 1/2 tbsp
green onion (scallion) (thinly sliced, green and white parts divided)
3 whole
Thai chile pepper or 1/2 small jalapeño pepper (minced)
1
mango (firm and ripe, peeled, pitted, and cut into 1/2-inch cubes (2 cups))
1 large
soy sauce (naturally brewed, reduced-sodium)
1 tsp
Juice of 1/2 lime
1 tbsp
halibut (5-ounces each, patted dry)
4 whole
sea salt
1/2 tsp
black pepper (freshly ground)
1/4 tsp
fresh cilantro or basil (chopped fresh)
1 tbsp
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