Go Back
–+ servings
Steamed Halibut with a Smoky, Spicy Mango Salsa
Print

Steamed Halibut with a Smoky, Spicy Mango Salsa

Servings 2

Ingredients

Mango salsa

  • 1 1/2 cups diced fresh mango
  • 1/2 cup diced yellow pepper
  • 2 Tbsp red onion finely chopped
  • 2 Tbsp scallion sliced
  • 1/2 cup yellow onion diced
  • 2 tsp serrano pepper finely diced
  • 1/2 tsp to 1 tsp habanero pepper very finely diced (see tip)
  • 1/4 tsp black pepper
  • 1/2 tsp smoked sweet paprika
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh mint

Halibut

  • 2 tsp butter divided
  • 2 - 6 oz halibut pieces
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked sweet paprika
  • 3 Lemon slices

Instructions

  • 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.
  • Preheat oven to 400 F.
  • To steam halibut en papillotte, lay out 2 pieces of parchment paper approximately 13 x 17 inches. In center of bottom half of each sheet, smear 1 tsp 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.
  • Open package and remove halibut to warm plate. Spoon accumulated liquid over halibut.
  • Top each piece of halibut with mango salsa and serve any remaining salsa on side.