Preheat oven to 450 degrees F (230 degrees C).
Red Fresno Chili Peppers (2)
into quarter inch rings and discard seeds and stems, then set aside.
Peel skin off
and remove flesh from pit. Discard pit and dice mango into small pieces, then set aside.
Scallions (1 bunch)
on a thin bias cut, and set aside.
Fresh Cilantro (1/2 cup)
leaves from stems and roughly chop leaves. Discard stems and set aside.
in half. Remove and discard pit. Scoop out flesh with a spoon and place in a medium bowl. Juice
into the same bowl.
Granulated Sugar (3 Tbsp)
Rice Vinegar (1 Tbsp)
into a small saute pan. Cook on low heat, stirring until sugar is dissolved, less than one minute.
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.
Place the juice from
Oranges (1 1/2)
in a medium bowl. Add
Chipotle Chili Puree (2 Tbsp)
Ground Cinnamon (1/4 tsp)
, and stir until well blended.
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.
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.
Meanwhile, mash the avocado together with the lime juice,
Sour Cream (2 Tbsp)
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.
Mix avocado mixture until smooth consistency.
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)
Ground Black Pepper (1/4 tsp)
. Toss and hold for plating.
Remove halibut fillets from plastic bag and place onto foil lined baking sheet. Roast for 7 minutes.
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.
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.
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.