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Chipotle-Glazed Halibut with Mango
Recipe

17 INGREDIENTS • 19 STEPS • 30MINS

Chipotle-Glazed Halibut with Mango

5.0
2 ratings
Take a vacation to the Yucatán tonight by way of your dining room table with this vibrant take on delicate, white-fleshed halibut. The sunny flavorsof avocado, lime, cilantro, and mango complement the roasted fish bathed in a smoky, cinnamon-spiced sauce.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Take a vacation to the Yucatán tonight by way of your dining room table with this vibrant take on delicate, white-fleshed halibut. The sunny flavorsof avocado, lime, cilantro, and mango complement the roasted fish bathed in a smoky, cinnamon-spiced sauce.
30MINS
Total Time
$13.47
Cost Per Serving
Ingredients
Servings
2
US / Metric
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Sour Cream
2 Tbsp
Chipotle Chili Puree
2 Tbsp
Chipotle Chili Puree
Orange
1 1/2
Oranges, juiced
1/3 cup juice needed
Halibut Fillet
2
Halibut Fillets
Ground Cinnamon
1/4 tsp
Ground Cinnamon
Curly Endive
3/4 cup
Curly Endive
Olive Oil
1 tsp
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
133
Fat
4.8 g
Protein
0.9 g
Carbs
22.1 g
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Chipotle-Glazed Halibut with Mango
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Slice Red Fresno Chili Peppers (2) into quarter inch rings and discard seeds and stems, then set aside.
step 3
Peel skin off Mango (1) and remove flesh from pit. Discard pit and dice mango into small pieces, then set aside.
step 3 Peel skin off Mango (1) and remove flesh from pit. Discard pit and dice mango into small pieces, then set aside.
step 4
Slice Scallion (1 bunch) on a thin bias cut, and set aside.
step 5
Remove Fresh Cilantro (1/2 cup) leaves from stems and roughly chop leaves. Discard stems and set aside.
step 6
Cut Avocado (1) in half. Remove and discard pit. Scoop out flesh with a spoon and place in a medium bowl. Juice Lime (1) into the same bowl.
step 7
Place Granulated Sugar (3 Tbsp) and Rice Vinegar (1 Tbsp) into a small saute pan. Cook on low heat, stirring until sugar is dissolved, less than one minute.
step 8
Remove from heat, add sliced chilies to sugar-vinegar mixture, stir and remove chilies and any liquid from the pan to cool. Rinse and dry pan.
step 8 Remove from heat, add sliced chilies to sugar-vinegar mixture, stir and remove chilies and any liquid from the pan to cool. Rinse and dry pan.
step 9
Place the juice from Oranges (1 1/2) in a medium bowl. Add Chipotle Chili Puree (2 Tbsp) and Ground Cinnamon (1/4 tsp), and stir until well blended.
step 9 Place the juice from Oranges (1 1/2) in a medium bowl. Add Chipotle Chili Puree (2 Tbsp) and Ground Cinnamon (1/4 tsp), and stir until well blended.
step 10
Pour half of marinade into a small saute pan, and set aside. Pat dry Halibut Fillets (2) with a paper towel and slice each halibut fillet in half across to create four equal sized pieces.
step 11
Place halibut into a plastic bag and pour the remaining half of the marinade over the fish, coating evenly. Seal bag and allow to marinate. Rinse and dry bowl.
step 12
Meanwhile, mash the avocado together with the lime juice, Sour Cream (2 Tbsp), and Salt (1/4 tsp) by using the back of a spoon. Transfer the mixture to a strainer, and use the back of a spoon to push the mixture through and back into the bowl.
step 12 Meanwhile, mash the avocado together with the lime juice, Sour Cream (2 Tbsp), and Salt (1/4 tsp) by using the back of a spoon. Transfer the mixture to a strainer, and use the back of a spoon to push the mixture through and back into the bowl.
step 13
Mix avocado mixture until smooth consistency.
step 14
Next, tear Curly Endive (3/4 cup) into small pieces and place into clean medium bowl. Add mango, cilantro, fresno chili with liquid, Olive Oil (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Toss and hold for plating.
step 15
Remove halibut fillets from plastic bag and place onto foil lined baking sheet. Roast for 7 minutes.
step 15 Remove halibut fillets from plastic bag and place onto foil lined baking sheet. Roast for 7 minutes.
step 16
Meanwhile, reduce the reserved marinade in the small saute pan over medium heat until slightly thickened, approximately thirty seconds. Do not burn! Remove from heat and cover to keep warm.
step 17
Place a dollop of the avocado cream near the center of two plates and spread with a spoon to make a swoosh design. Drizzle a line of the reduced marinade in front of the avocado on both plates. Drizzle remaining glaze over each halibut fillet.
step 18
Arrange the halibut in the center of the plate by stacking one piece on top of the other at an angle. Garnish each halibut plate with some frisbee and mango salad. Serve remaining salad on the side. Place the sliced green onions on top.
step 18 Arrange the halibut in the center of the plate by stacking one piece on top of the other at an angle. Garnish each halibut plate with some frisbee and mango salad. Serve remaining salad on the side. Place the sliced green onions on top.
step 19
Serve and enjoy!
step 19 Serve and enjoy!
Tags
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American
Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Seafood
Summer
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