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Steamed Halibut with a Smoky, Spicy Mango Salsa
Serves 2
Sweet mango and crunchy yellow pepper come together in this vibrant, luscious accompaniment to simply steamed halibut. Fresh mint is set against the subtle, layered heat from habanero and serrano peppers, while smoked paprika helps deliver a blast of bold flavour.
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Ingredients
Mango salsa
- 1 1/2 cups (375 mL) diced fresh mango
- 1/2 cup (125 mL) diced yellow pepper
- 2 Tbsp (30 mL) finely chopped red onion
- 2 Tbsp (30 mL) sliced scallion
- 1/2 cup (125 mL) diced yellow onion
- 2 tsp (10 mL) finely diced serrano pepper
- 1/2 tsp (2 mL) to 1 tsp (5 mL) minced habanero pepper (see tip)
- 1/4 tsp (1 mL) black pepper
- 1/2 tsp (2 mL) smoked sweet paprika
- 2 Tbsp (30 mL) fresh lime juice
- 2 Tbsp (30 mL) chopped fresh mint
Halibut
- 2 tsp (10 mL) butter, divided
- 2 - 6 oz (170 g) halibut pieces
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) smoked sweet paprika
- 3 lemon slices
Directions
01
In medium bowl, combine salsa ingredients and set aside. If making in advance, salsa can be stored in fridge for several hours. Bring to room temperature before serving.
02
Preheat oven to 400 F (200 C).
03
To steam halibut en papillotte, lay out 2 pieces of parchment paper approximately 13 x 17 inches (33 cm x 43 cm). In centre of bottom half of each sheet, smear 1 tsp (5 ml) butter as base for halibut. Place each halibut piece on top and season with salt, pepper, and paprika. Cut lemon slices in half and lay them over top of halibut. Seal parchment packages by folding top of piece toward bottom and rolling edges closed. Place on baking sheet and cook for 17 minutes. Remove from oven and allow to stand in parchment packages for 2 minutes.
04
Open package and remove halibut to warm plate. Spoon accumulated liquid over halibut. Serve mango salsa on side.
